Tuesday, October 27, 2009

Berry Dark Chocolate Ganache Pie

Berry Dark Chocolate Ganache Pie
I made this pie over the summer with beautiful, succulent fresh berries from the farmer’s market. However, frozen berries work just fine too, and in fact, when microwaved, they combine quite nicely with the layer of jam glazed on top of the pie. This pie is sinfully simple, and full of wonderful chocolate goodness.


1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup heavy whipping cream
6 tablespoons seedless blackberry jam, divided
1 OREO Pie Crust (6 oz.)
1 cup raspberries, 1 cup blueberries, 1 cup blackberries, ½ cup strawberries.
1 tablespoon water
    1. 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.
    2. Beat with wire whisk until chocolate is completely melted and mixture is well blended.
    3. Pour into crust; cover with cling wrap. Refrigerate 4 hours or overnight.
    4. Arrange berries 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.

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