- 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
- 1 cup whipping cream
- 6 tablespoons seedless raspberry jam, divided
- 1 OREO Pie Crust (6 oz.)
- 2 cups raspberries
- 1 tablespoon 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. 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 microwavable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.