2 pkg.
(4 oz. each) semi-sweet chocolate, coarsely chopped
1 cup
whipping cream
6 Tbsp.
seedless raspberry jam, divided
1
ready-to-use chocolate flavor crumb crust (6 oz.)
2 cups fresh
raspberries
1 Tbsp.
water
Microwave chocolate and cream in microwaveable bowl on HIGH 2
min. or until chocolate is almost melted, stirring after each minute. Beat with
whisk until chocolate is completely melted and mixture is well blended. Stir in
2 Tbsp. jam.
Pour into crust. Refrigerate four hours.
 |
| I did't really know what "ganache" was, but I'm impressed that something that sounds so fancy can be made in the microwave. |
Arrange berries on top of pie.
 |
| Then things start getting gorgeous. |
Microwave remaining jam and
water in small microwaveable bowl on HIGH 30 sec.; stir until blended.
 |
| Big raspberries from the grocery store and little raspberries from the bush in our backyard! |
Brush
onto berries. Keep refrigerated.
 |
| Then just sit back and gaze upon its beauty for a while. |
Make Ahead: Pie can be prepared ahead of time. Freeze up to 2
days. Place in refrigerator to thaw about 2 hours before serving.
My Rating: 5/5 "Jeepers this is amazing. It's chocolate and raspberries and more chocolate and more raspberries. The combination is glorious. My husband is really anti-leftovers of any kind, but he was chomping at the bit to eat more of this the next day. You will not regret investing your time in this."
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