Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sweetheart pink pie. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
A creamy, light, and fluffy layered pink pie topped with strawberry hearts and sprinkles for Valentine's Day. This year I've made them pretty Sweetheart Marshmallow Meringue Pies. This classic cherry pie has the usual SORTED twist, as suggested by the community, to really make it stand out from the crowd.
Sweetheart pink pie is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Sweetheart pink pie is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have sweetheart pink pie using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Sweetheart pink pie:
- Prepare graham cracker crust
- Take 1 1/2 cups graham cracker crumbs (from 10-12 whole graham cracker sheets)
- Make ready 1/4 cup brown sugar
- Make ready 1/2 teaspoon cinnamon
- Get 1 pinch salt
- Get 6 tablespoons butter, melted
- Prepare filling
- Get 8 oz cream cheese, softened
- Make ready 2 cups marshmallow fluff, divided
- Take 1 1/2 cup heavy whipping cream
- Make ready Betty Crocker™ pink neon gel food color
- Get decoration
- Prepare 1 pint strawberries Heart sprinkles
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Steps to make Sweetheart pink pie:
- 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.
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