Preparation

• Preheat oven to 350°F.
• Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of pie plate. Bake 10 minutes. Cool.
• Melt chocolate. Whisk together ½ cup milk and cornstarch. Set aside. Bring remaining 1 ½ cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.
• Puree ½ package of raspberries in food processor fitted with metal blade. Strain through fine mesh strainer. Discard seeds. Stir sugar into puree until dissolved.
• Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.