1 1/4 c. crushed chocolate wafers
1/4 c. softened butter
1/4 c. chopped walnuts or pecans
1 tbsp. sugar

Press mixture firmly onto bottom and sides of lightly buttered pie plate. Bake in preheated oven at 375 degrees for 8 minutes. Cool on rack.

FILLING:

10 oz. pkg. frozen raspberries
1/2 c. softened butter
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1 c. whipping cream
1/3 c. sugar
1/2 c. raspberry jam

Thaw raspberries and reserve juice. Cream together butter and sugar with electric mixer. Stir in chocolate. Add eggs, one at a time, and beat mixture for 3 minutes after each addition. Fold in whipped cream, berries and jam. Spoon mixture into the crust, making slightly raised crust. Chill for 2 hours.

To decorate, fill pastry bag with whipped cream and decorate edge of pie. Add pecan or walnut halves.