Prep
0-15 min
Cook
4 HRS
Calories
330
Ingredients
1 cup
whipping cream
6 tbsp
seedless raspberry jam, divided
1
chocolate cookie crumb crust (6 oz.)
2 cups
fresh raspberries
1 tbsp
water
Instructions
Step 1
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.
Step 2
Pour into crust. Refrigerate 4 hours.
Step 3
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.