Raspberry Ganache Pie - K

1. 1

   PLACE chocolate in medium bowl; set aside.

2. 2

   Mix cream and 2 tablespoons of the jam in small saucepan.

3. 3

   Bring just to boil, stirring constantly.

4. 4

   Remove from heat.

5. 5

   Pour over chocolate in bowl and let stand 2 minutes.

6. 6

   BEAT with wire whisk until chocolate is completely melted and mixture is well blended.

7. 7

   Pour into crust; cover.

8. 8

   Refrigerate 4 hours or overnight.

9. 9

   ARRANGE raspberries on top of pie.

10. 10

    Microwave remaining 1/4 cup jam and water in small microwavable bowl on HIGH 30 seconds; stir until well blended.

11. 11

    Brush over raspberries.

12. 12

    Refrigerate until ready to serve.

13. 13

    MAKE AHEAD:.

14. 14

    Pie can be prepared ahead of time.

15. 15

    Cover and freeze up to 2 days.

16. 16

    Place in refrigerator to thaw about 2 hours before serving.

No additional tips available.