½ cup whipping cream
¼ cup butter
2 teaspoons light corn syrup
1 (10 ounce) bag frozen raspberries, thawed
1 (10-inch) baked pie shell
Microwave chips until melted. In saucepan, combine whipping cream, butter, and corn syrup. Bring to a boil, stirring constantly. Pour over chocolate; stir until blended and smooth. Stir in raspberries. Spoon into pie shell. Chill until firm.