Easter Swirl Pie
Ingredients:
The Crust:
2 cups 250 g graham cracker crumbs or vanilla cookie crumbs
cup 115 g unsalted butter, melted
2 tbsp sugar
The Swirled Filling:
8 oz 225 g cream cheese, softened
1 cup 240 ml heavy whipping cream
cup 100 g powdered sugar
1 tsp vanilla extract
cup 120 ml sweetened condensed milk
Gel food coloring pastel pink, blue, yellow, purple, etc.
For Garnish:
Whipped cream
Easter sprinkles
Mini chocolate eggs or pastel candies
Preparation:
1: Prepare the Crust
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish, using the back of a spoon or measuring cup to compact it.
Place the crust in the refrigerator for at least 15 minutes while preparing the filling.
2: Make the Creamy Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add powdered sugar, vanilla extract, and sweetened condensed milk, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3: Create the Swirl Effect
Divide the filling evenly into four small bowls.
Add a few drops of pastel gel food coloring to each bowl, creating pink, blue, yellow, and purple shades.
Spoon dollops of each color randomly into the prepared pie crust, layering different colors.
Use a toothpick or skewer to gently swirl the colors together, creating a marbled effect. Be careful not to overmix!
4: Chill & Set
Place the pie in the refrigerator for at least 4 hours or overnight to allow it to firm up.
Before serving, top with whipped cream, Easter sprinkles, and mini chocolate eggs for a festive touch!