This Easter Swirl Pie is a light, creamy, and no-bake treat with a buttery graham cracker crust and a beautifully swirled pastel filling. Perfect for Easter celebrations, this pie is easy to make and looks absolutely stunning on any dessert table. Plus, it’s a kid-friendly, fun-to-make dessert that’s as delicious as it is festive!
Ingredients:
The Crust:
- 2 ½ cups (250 g) graham cracker crumbs (or vanilla cookie crumbs)
- ½ 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
- ½ cup (100 g) powdered sugar
- 1 tsp vanilla extract
- ½ 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!
Cooking Notes:
- For a firmer pie, freeze for 30 minutes before slicing.
- Use gel food coloring instead of liquid to avoid watering down the filling.
- To make ahead, prepare the pie up to 2 days in advance and keep refrigerated.
Serving Suggestions:
- Serve chilled with extra whipped cream and fresh berries.
- Pair with a glass of milk or a pastel-colored Easter drink.
- Use cookie cutters to cut fun shapes for kids!
Tips for the Best Swirl Pie:
- Chill the mixing bowl and beaters before whipping the cream to help it whip faster.
- Gently fold the whipped cream into the filling to keep it light and airy.
- Swirl lightly to maintain the beautiful marbled effect without blending the colors too much.
Prep Time:
- 20 minutes
Chilling Time:
- 4 hours
Total Time:
- 4 hours 20 minutes
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 5g
- Sodium: 180mg
FAQs:
Q: Can I make this pie ahead of time?
A: Yes! You can make it up to 2 days in advance and store it in the fridge.
Q: Can I use a pre-made crust?
A: Absolutely! A store-bought graham cracker crust works just as well.
Q: How do I make this pie gluten-free?
A: Use gluten-free graham crackers or vanilla cookies for the crust.
Q: Can I freeze this pie?
A: Yes! Freeze for up to 1 month, then thaw in the fridge before serving.
Conclusion:
This Easter Swirl Pie is a fun, colorful, and creamy no-bake dessert that’s perfect for celebrating Easter! With a buttery graham cracker crust, a velvety pastel filling, and festive toppings, this pie is as beautiful as it is delicious. Try making it today and enjoy a whimsical, picture-perfect treat! 🐣🌸🐰
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Easter Swirl Pie – A No-Bake Pastel Dessert
- Total Time: 4 hours 20 minutes
Ingredients
Ingredients:
The Crust:
- 2 ½ cups (250 g) graham cracker crumbs (or vanilla cookie crumbs)
- ½ 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
- ½ cup (100 g) powdered sugar
- 1 tsp vanilla extract
- ½ 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
Instructions
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!
- Prep Time: 20 minutes
- Chilling Time: 4 hours
Nutrition
- Calories: 350
- Sodium: 180mg
- Protein: 5g