A few convenience items allow you to make a wonderful dessert with very little effort!
In a saucepan, heat chocolate and 1/4 cup (50 mL) of the Cream over low heat, stirring often, just until chocolate is melted. Pour 2 tbsp (30 mL) of the melted chocolate mixture into pie crust; using a pastry brush or spatula, gently spread chocolate evenly inside crust. Refrigerate until set. Let remaining chocolate mixture cool slightly but not until firm.
Set 1 tbsp (15 mL) of the chocolate mixture aside. In a blender or food processor, puree remaining chocolate mixture and thawed berries with any accumulated juices until smooth. In a chilled bowl, whip remaining Cream just to stiff peaks; fold in berry mixture.
Spoon berry mixture into pie crust and smooth top. Warm reserved chocolate mixture gently if necessary to make fluid; drizzle over top of pie. Refrigerate for at least 1 hour, until set or for up to 1 day.