Candy Sweetheart Pie

Turn an ordinary box of chocolates into a spectacular strawberry-and-chocolate pie that’s light, creamy and decadent.

• Ready In: 55 mins
• Yields: 1 pie

Ingredients

• 1  chocolate graham wafer pie crust (9-inch)
• 12  ounces  assorted dark chocolate (i.e. Russell Stover)
• 1⁄4 teaspoon instant espresso powder
• 2  tablespoons heavy cream
• 1  cup heavy whipping cream
• 1⁄2 cup confectioners' sugar
•  pink gel  food coloring
• 8  ounces cream cheese, room temperature
• 1  teaspoon  strawberry extract
• 1⁄2 lb strawberry, chopped
•  pink  decorating gel
•  purple  decorating gel
•  heart  candy sprinkles, for decorating

Directions

1. Finely chop enough chocolate to equal half of a cup. Transfer to a small nonstick skillet and add heavy cream and espresso powder. Heat over low heat until melted, stirring frequently with a small spatula.
2. Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling.
3. Add whipped cream, confectioners’ sugar, and a drop of pink gel food coloring to a bowl and beat with hand mixer until stiff peaks are formed.
4. Add cream cheese and strawberry extract to a large bowl and beat with hand mixer until creamy. Fold in chopped strawberries. Fold in whipped cream mixture.
5. Transfer mixture to the crust.