- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- In a bowl, combine the cookie crumbs and melted butter until just moistened. Evenly distribute the crumb mixture at the bottom and on the sides of a 23 cm (9-inch) pie plate with a removable bottom. Press firmly.
- Bake for 10 minutes. Remove from the oven and let cool on a wire rack.
- In a bowl, place the chocolate. Set aside.
- In a saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate and let melt for 2 minutes without stirring. With a spatula, stir the ganache until smooth. Add the butter and raspberry liqueur. Stir until the butter has melted. Pour into the cooled crust. Refrigerate for 1 hour or until the ganache has set.
- Completely cover the surface of the ganache with the raspberries. Serve in small portions, as this is a rich dessert.
The French brand Chambord is often the reference when it comes to raspberry liqueur. To make this recipe, you can certainly use other berry liqueurs or even an alcohol-free strawberry or raspberry cider.