Chocolate Raspberry Truffle Pie
Nonstick vegetable oil spray
7 whole graham crackers, coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons sugar
1.5 cups bittersweet or semisweet chocolate (about 10 ounces)
2/3 cup heavy cream,
2 tablespoons light corn syrup
2 tablespoons raspberry liquor, or brandy
½ cup of seedless raspberry jam.
2 pints of raspberries.
Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes. Cool.
Meanwhile, combine chocolate, cream, corn syrup, jam and liquor in a double boiler. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
When chocolate is firm enough to support the berries, lay them on top in a decorative pattern
Served with whipping, if desired.