FOR PIE: Place sorbet at room temperature about 10-15 minutes to soften. Gently spread ½ cup of warmed hot fudge in bottom of pie crust. Spread sorbet in even layer over hot fudge in crust. Cover and freeze for at least 3 hours, or up to overnight.
FOR WHIPPED CREAM: In bowl of stand mixer fitted with whisk attachment, or using handheld beaters, beat cream and sugar on high until stiff peaks form, about 4 minutes.
TO SERVE: Heat remaining hot fudge in microwave on high for 15 seconds or until thin enough to drizzle. Slice pie, dollop with whipped cream, drizzle with hot fudge, and garnish with fresh raspberries.