Preheat the oven to 450 degrees F. 

Roll out the prepared pie crust and place gently into a 9" pie plate. Press into the plate and trim as needed around the edges. Prick the bottom and sides of the crust with a fork. 

Cover with heavy aluminum foil (two layers if needed) and bake for 8 minutes. 

Remove foil and bake 6 to 8 minutes longer, until golden brown. Set aside to cool.

While the pie crust cools, combine the mascarpone cheese in a large saucepan with the chocolate and powdered sugar. Cook, stirring, over medium-low heat until melted and smooth. 

Off heat, stir in the raspberry liqueur. Allow to cool to room temperature.

In the bowl of your stand mixer, beat the whipping cream with the whisk attachment over medium speed until soft peaks form. 

Gently stir half of the whipped cream into the mascarpone mixture until combined. 

Fold in the remaining whipped cream until no white streaks remain. Spread evenly into the prepared pie crust. 

Cover and chill for at least 3 hours to set.

Before serving, toss the fresh raspberries in a bowl with the melted and cooled jam (I did this working in batches as I found the jam to get too thick too quickly). 

Spoon the jam coated raspberries over the top for a rustic look or arrange them in a single layer – either way will have your guests oohing and aahing.

Sprinkle with chocolate shavings and serve with whipped cream.