Easter Swirl Pie

Total Time: 4 hours 20 minutes

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

1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. 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.
3. Place the crust in the refrigerator for at least 15 minutes while preparing the filling.

2: Make the Creamy Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add powdered sugar, vanilla extract, and sweetened condensed milk, mixing until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

3: Create the Swirl Effect

1. Divide the filling evenly into four small bowls.
2. Add a few drops of pastel gel food coloring to each bowl, creating pink, blue, yellow, and purple shades.
3. Spoon dollops of each color randomly into the prepared pie crust, layering different colors.
4. Use a toothpick or skewer to gently swirl the colors together, creating a marbled effect. (Be careful not to overmix!)

4: Chill & Set

1. Place the pie in the refrigerator for at least 4 hours (or overnight) to allow it to firm up.
2. Before serving, top with whipped cream, Easter sprinkles, and mini chocolate eggs for a festive touch!

Nutrition

• Calories: 350
• Sodium: 180mg
• Protein: 5g