Candy Sweetheart Pie - cooking recipe

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

Preparation

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.
Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling.
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.
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.
Transfer mixture to the crust.