Sweetheart Marshmallow Meringue Pie


Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (from 10-12 whole graham cracker sheets)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 6 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 2 cups marshmallow fluff, divided
  • 1 1/2 cup heavy whipping cream
  • Betty Crocker™ pink neon gel food color
  • 1 pint strawberries
  • Heart sprinkles


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.