For the Raspberry Jam:

• In a saucepan, combine the raspberries, sugar, honey, and lemon juice. Stir until the sugar dissolves, then bring to a light boil over low to medium heat. Mash the raspberries lightly as needed.

• Once boiling, reduce the heat to simmer and cook for 20 minutes, stirring occasionally.

• In a small bowl, mix the corn starch and water to create a slurry. Whisk it into the jam to thicken it. Simmer for another 5 minutes.

• Remove from heat and let the jam cool completely. Refrigerate for at least 3 hours (preferably overnight).

For the Sour Cream Pie Crust:

• In a large bowl, whisk together the flour, sugar, and baking powder. Add the butter, eggs, and sour cream, and mix with a hand mixer until combined. Some small lumps of butter are fine.

• Transfer the dough to parchment paper, form into a ball, and chill for 1 hour.

• After chilling, remove the dough and roll it out on a floured surface into a circular shape.

• Spray the pie pan with olive oil spray and transfer the dough into the pan, pressing it into the edges. Trim any excess dough, then crimp the edges.

• Prick the bottom of the crust with a fork. Rest the dough for 10 minutes on the counter and 30 minutes in the refrigerator.

• Preheat the oven to 375°F (190°C).

• Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and bake for another 15 minutes, until golden brown. Let the crust cool, then chill in the refrigerator for 2 hours.

For the Chocolate Mascarpone Filling:

• In a saucepan, combine the mascarpone cheese, chocolate bars, and confectioner’s sugar. Heat over low heat, stirring until fully melted and smooth.

• Transfer the mixture to a glass bowl and let it cool for 10 minutes.

• Whip the heavy cream until stiff peaks form. Once the chocolate mixture has cooled, gently fold in the whipped cream until smooth. The mixture may seem runny at first but will thicken as it cools.

• Pour the filling into the chilled pie crust. Chill the pie in the refrigerator for at least 3 hours to set.

Assembly and Topping:

• Once the pie has chilled and set, top it with raspberry jam and fresh raspberries.