1 prepared 9-inch chocolate cookie or Graham cracker crumb pie crust (homemade OR store-bought)
8 ounces mascarpone cheese
1/2 cup heavy whipping cream, chilled
1/4 cup confectioners sugar
1 tablespoon unsweetened cocoa powder
1 pint fresh raspberries
Spread jam across bottom of prepared crust using a small rubber
spatula. Refrigerate crust.
Combine mascarpone cheese, cream, confectioners sugar and cocoa
in a large mixing bowl. Using an electric mixer, beat mascarpone
mixture until smooth. Spread mascarpone mixture over jam. (At this
point, pie may be refrigerated up to 1 day before continuing with
Cover pie with plastic wrap and refrigerate until filling
is completely set.
Just before serving, arrange as many raspberries as will fit on
top of cocoa mascarpone.
Place slices of pie on individual dessert
plates and scatter any remaining raspberries around each slice.