2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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.
Enjoy one serving of this indulgent dessert with friends and family at your next special occasion.
Pie can be prepared ahead of time. Freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.