Source: Icebox Pies by Lauren Chattman

3 tablespoons raspberry jam
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 recipe.) 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.

Makes 1 (9-inch) pie, 6 to 8 servings.