Delicious pink pie recipe with a sprinkling of hearts and a sprinkling of strawberries, delicious and soft in your mouth. to symbolize your love in valentine's day. Try to make it.
Prep time: 45 MinutesTotal time: 5 Hours 30 Minutes
Yield: 12 Served
INGREDIENTS
GRAHAM CRACKER CRUST
- 1 1/2 cups graham cracker crumbs (from 10-12 whole graham cracker sheets)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 2 cups marshmallow fluff, divided
- 1 1/2 cup heavy whipping cream
- Betty Crocker™ pink neon gel food color
- 1 pint strawberries Heart sprinkles
HOW TO MAKE
- Preheat oven to 350ºF. Combine graham cracker crumbs, brown sugar, cinnamon and salt in a bowl. Use your fingers to mix everything together, making sure to break up lumps of brown sugar.
- Add butter and stir to combine. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until fragrant and golden brown around the edges. Cool for 30 minutes at room temperature then for 30 minutes in the refrigerator.
- To make the filling, whip the cream cheese with 1 cup of marshmallow fluff. Beat heavy whipping cream to soft peaks. Fold 1/3 of the whipped cream into the cream cheese mixture. Spread that cheesecake mixture in an even layer over the crust.
- Heat remaining 1 cup of marshmallow fluff on high power in the microwave for 15 seconds. Stir until it's smooth. Whisk marshmallow fluff into remaining whipped cream.
- Reserve about 1 cup of cream and tint the rest pink using Betty Crocker™ pink neon gel food color. Spread the pink meringue in an even layer over the cheesecake layer.
- Chill pie and the reserved cream for at least 4 hours.
- Before serving, slice strawberries and cut the slices into heart shapes using a small cookie cutter. Arrange hearts, tip facing in, around the edge of the pie.
- Place a dollop or pipe the reserved cream in the center of the pie and toss on some heart sprinkles.
0 Comments