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Ingredients
- 2 PACKAGES (4 ounce) BAKER'S SEMI-
- SWEET CHOCOLATE, COARSELY CHOPPED
- 1 CUP WHIPPING CREAM
- 6 TABLESPOONS SEEDLESS RASPBERRY JAM,
- DIVIDED
- 1 OREO PIE CRUST
- 2 CUPS FRESH RASPBERRIES (I USED
- BLACKBERRIES)
- 1 TABLESPOON WATER
Details
Servings 1
Preparation
Step 1
MICROWAVE:
CHOCOLATE AND CREAM IN MICROWAVEABLE BOWL ON HIGH 2 MINUTES 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 TABLESPOONS JAM.
POUR INTO CRUST. REFRIGERATE 4 HOURS.
ARRANGE BERRIES ON TOP OF PIE. MICROWAVE REMAINING JAM AND WATER IN SMALL MICROWAVEABLE BOWL ON HIGH 30 SECONDS; STIR UNTIL WELL BLENDED.
BRUSH ONTO BERRIES.
KEEP REFRIGERATED.
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