Easter Swirl Pie Dessert (Print Version)
# Ingredients:
→ Crust
01 -
250 g graham cracker crumbs (or vanilla cookie crumbs)
02 -
115 g unsalted butter, melted
03 -
2 tbsp sugar
→ Swirled Filling
04 -
225 g cream cheese, softened
05 -
240 ml heavy whipping cream
06 -
100 g powdered sugar
07 -
1 tsp vanilla extract
08 -
120 ml sweetened condensed milk
09 -
Gel food coloring (pastel pink, blue, yellow, purple, etc.)
→ Garnish
10 -
Whipped cream
11 -
Easter sprinkles
12 -
Mini chocolate eggs or pastel candies
# Instructions:
01 -
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.
02 -
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.
03 -
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. Avoid overmixing.
04 -
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.