1/2 package refrigerated pie crusts (1 crust)
1 cup boiling water
1 3-ounce package raspberry gelatin
1/3 cup raspberry jam (seedless)
2 squares semi-sweet bakers chocolate
1 8-ounce container sour cream
1 8-ounce container frozen whipped topping, thawed,
1/2 pint fresh raspberries (about 1 cup)
Preheat oven to 425 degrees.
Let pie crust stand at room temperature for 15 minutes.
Gently unfold onto lightly floured surface and roll to an 11 1/2-inch circle. Place
crust in a deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using a fork. Bake for 10-12 minutes or untilgolden brown. Cool completely.
Stir boiling water into gelatin in Small Batter Bowl; stir at least 2 minutes until completely dissolved. Add jam; stir until smooth. Cool until gelatin begins to thicken.
Place chocolate in a microwave safe bowl, uncovered and microwave on high1- 1 1/2 minutes, stirring after each 20-second intervals or until chocolate is melted and smooth. Pour
chocolate into small resealable plastic food storage bag; twist top of bag and secure.
Cut a small tip off corner of bag to allow chocolate to flow through. Pipe chocolate around
top edge of pie crust.
Using remaining chocolate, pipe eight
heart-shaped decorations onto waxed paper; refrigerate 15 minutes or until set.
Combine sour cream and 2 cups of the whipped topping in a large bowl. Add gelatin mixture; whisk until smooth.
Reserve 1/3 cup raspberries; set aside.
Sprinkle remaining raspberries evenly over bottom of pie crust; pour filling over berries. Chill at least 3 hours or until set.
Fill a pastry bad or decorator tool with remaining whipped topping and pipe eight rosettes evenly around edge of pie.
Arrange chilled chocolate heart decorations between rosettes.
Place reserved berries in center and lightly sprinkle pie with powdered sugar.