Categories: Dessert, Pie, Raspberries
Ingredients
- 3 tablespoons seedless raspberry jam
- 1 (9 inch) chocolate cookie pie crust
- 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
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Spread the jam across the bottom of the prepared pie crust using a small rubber spatula; refrigerate crust while continuing with the recipe.
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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.
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Spread mascarpone mixture over the jam.
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Cover with plastic wrap and refrigerate until the filling is completely set.
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Right before ready to serve, place as many raspberries on top of the cocoa mascarpone.
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Put slices of pie on dessert plates; scatter any remaining berries around each slice.