For Crust

• 1 pkg vanilla sandwich cookies, crushed finely
• 2-3 tbsp unsalted butter, melted
• 4 oz bittersweet chocolate

For Filling

• 6 cups fresh raspberries, divided
• 1 cup sugar
• 2½ tbsp cornstarch
• juice of 1 lemon
• 1 tbsp raspberry syrup

To Serve

• whipped cream
• fresh raspberries
• mint leaves

Make Crust

1. Preheat oven to 350º
2. Mix the vanilla cookie crumbs in a bowl with the melted butter and press into a 9” pie plate
3. Bake for 6-8 minutes. Remove from oven
4. Microwave chocolate for 2 minutes, stirring until melted
5. Pour the melted chocolate on the bottom of the cookie crust and spread to coat. Set crust aside while making filling

Make Filling

1. In a small saucepan, add 3 cups of raspberries, lemon juice, cornstarch, sugar and raspberry syrup
2. Place on the stove and bring to a boil over medium heat while stirring constantly. Cook until the fruit is thick and looks like pie filling, about 3 minutes. Remove from heat
3. Add the additional 3 cups of raspberries and gently stir into the pie filling. Pour the mixture into the crust
4. Refrigerate overnight and top with whipped cream, fresh raspberries and mint leaves to serve