Easter Swirl Pie Treat (Printable Version)
# What You’ll Need:
→ Crust
01 -
1 ½ cups graham cracker crumbs (about 12 crackers, crushed)
02 -
¼ cup granulated sugar
03 -
6 tbsp unsalted butter, melted
→ Swirled Filling
04 -
8 oz package cream cheese, softened
05 -
14 oz can sweetened condensed milk
06 -
1 tsp vanilla extract
07 -
½ tsp lemon juice
08 -
1 cup heavy whipping cream, whipped to soft peaks
09 -
3–4 drops each of pastel food coloring (pink, blue, yellow, purple, or any Easter colors)
→ Garnish (optional)
10 -
Whipped cream
11 -
Easter sprinkles
12 -
White chocolate shavings
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 8–10 minutes until lightly golden. If skipping baking, chill for 30 minutes. Let cool completely before adding the filling.
02 -
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and lemon juice, beating until creamy. In a separate bowl, whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
03 -
Divide the filling into 4 separate bowls. Add a few drops of different pastel food coloring to each bowl and mix gently. Spoon dollops of each color into the cooled pie crust. Use a toothpick or butter knife to swirl the colors together, creating a marble effect.
04 -
Cover and chill for at least 4 hours or overnight to set. Before serving, top with whipped cream, Easter sprinkles, or white chocolate shavings. Slice and enjoy the pie.
# Additional Notes:
01 -
For a no-bake crust, simply refrigerate the crust instead of baking it. To make a lighter version, substitute cream cheese with Greek yogurt and use a light whipped topping.
02 -
For additional flavor, incorporate ½ tsp almond or coconut extract.
03 -
Consider serving with fresh berries or a drizzle of melted chocolate for added presentation.