Raspberry Ganache Pie Recipes

Steps:

• 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.
• Pour into crust. Refrigerate 4 hours.
• 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.

Steps:

• 1. Microwave chocolate and cream on high, 2minutes or until chocolate is almost melted, stirring after each minute. Whisk until smooth and fully melted. Stir in 2 tablespoons of jam.
• 2. Pour into crust and refrigerate 4 hours.
• 3. Arrange berries on top of pie. Microwave remaining 4 tablespoons of jam and 1 tablespoon water in small microwave safe bowl for 30 seconds on high. Stir until well blended. Brush onto the berries. Keep refrigerated.

Steps:

• Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
• Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
• Pour into crust; cover. Refrigerate at least 4 hours or overnight.
• Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
• MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

Steps:

• Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
• Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
• Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
• To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in refrigerator.