Description
This Easter Swirl Pie is a delightful no-bake pastel dessert perfect for spring celebrations, featuring a creamy, colorful filling on a buttery graham cracker crust, topped with festive sprinkles and mini chocolate eggs.
Ingredients
Units
Scale
Crust
- 2 1/2 cups graham cracker crumbs (or vanilla cookie crumbs)
- 1/2 cup unsalted butter (melted)
- 2 tbsp sugar
Filling
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sweetened condensed milk
- Gel food coloring (pastel pink, blue, yellow, purple, etc.)
Toppings
- Whipped cream
- Easter sprinkles ()
- Mini chocolate eggs or pastel candies
Instructions
- Mix Crust: Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Form Crust: Press the mixture into the bottom and sides of a 9-inch pie dish. Refrigerate for at least 15 minutes.
- Prepare Cream Cheese Mixture: Beat cream cheese in a large mixing bowl until smooth. Add powdered sugar, vanilla extract, and sweetened condensed milk.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine Mixtures: Fold the whipped cream into the cream cheese mixture.
- Color Filling: Divide filling into four bowls. Add a few drops of food coloring to each to create different pastel shades.
- Assemble Pie: Spoon colored fillings into the crust and swirl with a toothpick.
- Chill: Refrigerate the pie for at least 4 hours or overnight.
- Add Toppings and Serve: Top with whipped cream, sprinkles, and mini chocolate eggs before serving.
Notes
- Refrigerate crust at least 15 minutes to help it set before adding filling.
- Chill the assembled pie for at least 4 hours or overnight for best results.
- Use gel food coloring for vibrant pastel shades without altering filling texture.
