Candy Sweetheart Pie

• 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

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.

chocolate, chocolate, espresso powder, heavy cream, heavy whipping cream, confectioners, coloring, cream cheese, strawberry, strawberry, decorating gel, purple decorating gel, sprinkles

Taken from www.food.com/recipe/candy-sweetheart-pie-537368 (may not work)