Saturday, February 11, 2012
Raspberry Ganache Pie
1 8 oz package Semi sweet baking chocolate, coarsley chopped
1 cup whipping cream
6 tablespoons seedless raspberry jam, divided
1 chocolate pie crust
2 cup raspberries
1 tablespoon water
Place chocolate in medium bowl; set aside. Mix cream and 2 tablespoons of the jam in small saucepan. Bring just to boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand 2 minutes.
Beat with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust; cover. Refrigerate 4 hours or overnight.
Arrange raspberries on top of pie. Microwave remaining 1/4 cup jam and water in small microwaveable bowl on high 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.