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Ingredients
- Prep Time: 45 min
- Total Time: 5 hr 30 min
- Servings: 12
- (Graham Cracker Crust)
- 1 1/2 cups 1 1/2 cups graham cracker crumbs (from 10-12 whole graham cracker sheets)
- 1/4 cup 1/4 cup brown sugar
- 1/2 teaspoon 1/2 teaspoon cinnamon
- 1 pinch 1 pinch salt
- 6 tablespoons 6 tablespoons butter, melted
- (Filling)
- 8 ounces 8 ounces cream cheese, softened
- 2 cups 2 cups marshmallow fluff, divided
- 1 1/2 cup 1 1/2 cup heavy whipping cream
- Betty Crocker™ pink neon gel food color
- (Decoration)
- 1 pint 1 pint strawberries
- Heart sprinkles
Details
Servings 1
Cooking time 330mins
Adapted from tablespoon.com
Preparation
Step 1
1
Preheat oven to 350ºF.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Chill pie and the reserved cream for at least 4 hours.
8
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.
9
Place a dollop or pipe the reserved cream in the center of the pie and toss on some heart sprinkles.
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