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1
Place the raspberries, sugar, and salt in a medium, nonreactive saucepan and stir until the raspberries are coated in sugar.
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2
Mash with a potato masher until about half of the berries are completely smashed but some medium-sized chunks remain.
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3
Place the pan over medium-high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes.
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4
Add the lime zest and juice, stir to combine, and bring to a full boil, about 2 minutes.
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5
Reduce the heat to medium and simmer, stirring occasionally, until the mixture has thickened and the raspberries are falling apart, about 8 minutes more.
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6
Meanwhile, place a fine-mesh strainer over a medium heatproof bowl and set aside.
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7
Pour the raspberry mixture into the strainer.
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8
Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid has been extracted (you should have about 1 cup); discard the contents of the strainer.
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9
Set the syrup aside to cool for at least 30 minutes.
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10
Refrigerate the syrup uncovered until cold, at least 1 hour.
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11
(If not using right away, cover and refrigerate for up to 1 week.)
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12
Meanwhile, make the crust and chocolate layer.
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13
Heat the oven to 350 degrees F and arrange a rack in the middle.
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14
Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment.
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15
Process into fine crumbs (you should have about 2 cups), about 30 seconds.
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16
Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses.
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17
(Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal.
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18
Using a rolling pin, smash into uniform fine crumbs.
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19
Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
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20
Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides.
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21
Bake until fragrant and slightly darkened in color, about 8 minutes.
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22
Remove the pie plate to a wire rack and let cool at least 15 minutes.
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23
Place the chocolate chips and cream in a small saucepan.
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24
Cook over medium-low heat, stirring continually until the chocolate is just melted and the mixture is smooth, about 4 to 5 minutes.
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25
Pour into the cooled crust and spread into an even layer.
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26
Freeze until the chocolate layer is set, about 30 minutes.
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27
Remove from the freezer while you make the raspberry cream filling.
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28
Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
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29
Add the cream, sugar, and vanilla to the bowl and whisk on high speed until medium peaks form, about 1 1/2 to 2 minutes.
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30
(Alternatively, you can use a hand whisk and a large chilled bowl.
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31
Whisk until medium peaks form, about 3 to 4 minutes.)
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32
Stop the mixer and add the chilled raspberry syrup.
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33
Return the mixer to high speed and whisk until firm peaks form, about 30 seconds to 1 minute (or 2 to 3 minutes if whisking by hand).
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34
Remove the bowl from the mixer and, using a rubber spatula, scrape along the bottom and stir gently to incorporate any white streaks.
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35
Transfer the raspberry cream filling to the prepared crust and spread it into an even layer.
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36
Arrange the whole raspberries stem-side down in a decorative pattern on top of the filling.
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37
Set the pie aside.
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38
Place the chocolate chips in a small saucepan over low heat, stirring occasionally until theyre melted and smooth.
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39
(Alternatively, melt the chocolate in the microwave, stirring at 30-second intervals to avoid burning.)
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40
Dip a fork into the melted chocolate and drizzle it over the pie in a zigzag pattern.
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41
Place the pie in the refrigerator uncovered for at least 15 minutes and up to 2 hours before serving.
