Ingredients

Instructions

  1. Mix the butter and the gingersnap crumbs.
  2. Press onto the bottom and sides of a 9" pie pan.
  3. Freeze 15 minutes or until ready to use.
  4. Place the chocolate in a bowl.
  5. Bring 1/2 c of cream to the boiling point.
  6. Pour the cream over the chocolate and stir until melted and smooth.
  7. Pour the chocolate mixture evenly over the bottom of the pie crust.
  8. Freeze at least 20 minutes.
  9. Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
  10. Strain the raspberry mixture to remove seeds and return to pot.
  11. Set aside.
  12. Sprinkle gelatin over orange juice, let stand 1 minute.
  13. Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
  14. Remove from heat and pour into medium bowl.
  15. Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
  16. Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
  17. Fold 1/3 of the whipped cream into the raspberry mixture.
  18. Add the remaining whipped cream until just combined.
  19. Pour raspberry mixture into crust, mounding towards the center of the pan.
  20. Refrigerate 1-2 hours, until the filling is set but still soft.
  21. Whip the remaining cream and sweeten with the remaining sugar.
  22. Use to decorate the edge of the pie.
  23. Decorate with chocolate curls if desired.