Raspberry and Cocoa Mascarpone Cream Pie

Any unused berries can be scattered around each slice just before serving.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  tablespoons  seedless raspberry jam
• 1 (9 inch)  chocolate cookie pie crust (Chocolate Cookie Crust #134516)
• 8  ounces mascarpone cheese
• 1⁄2 cup heavy cream, chilled
• 1⁄4 cup powdered sugar
• 1  tablespoon  unsweetened cocoa powder
• 1  pint fresh raspberry

Directions

1. Spread the jam across the bottom of the prepared pie crust using a small rubber spatula; refrigerate crust while continuing with the recipe.
2. In a large mixing bowl, combine the mascarpone, cream, powdered sugar, and cocoa; using an electric mixer, beat the mascarpone mixture until it is smooth.
3. Spread mascarpone mixture over the jam.
4. Cover with plastic wrap and refrigerate until the filling is completely set.
5. Right before ready to serve, place as many raspberries on top of the cocoa mascarpone.
6. Put slices of pie on dessert plates; scatter any remaining berries around each slice.