Raspberry Ganache Pie
  • 1 pkg. (8 squares) Semi-Sweet Baking Chocolate, coarsely chopped 1 cup whipping cream
  • 6 Tbsp. seedless raspberry jam, divided
  • 1 OREO Pie Crust (6 oz.)
  • 2 cups raspberries
  • 1 Tbsp. water
  1. MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.
  2. POUR into crust; cover. Refrigerate 4 hours or overnight.