RASPBERRY GANACHE PIE

1 pkg. (8 squares) semi-sweet baking chocolate, coarsely chopped
1 cup whipping cream
6 tbsp. seedless raspberry jam, divided use
1 (6 oz.) chocolate cookie-crumb pie crust
2 cups fresh raspberries
1 tbsp. water

Place chocolate in medium bowl; set aside.

Mix cream and 2 Tbsp. of the jam in small saucepan. Bring just to boil, stirring constantly. Remove from heat. Pour over chocolate in bowl and 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 1 tbsp. water in small microwavable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

Servings: 10