Description
A light and festive no bake Easter Swirl Pie made with a buttery graham cracker crust and a creamy pastel swirled filling. Perfect for spring gatherings, this colorful dessert is smooth, sweet, and beautifully sliceable.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Pink food coloring, a few drops
- Yellow food coloring, a few drops
- Blue food coloring, a few drops
- Purple food coloring, a few drops
- 2 tablespoons rainbow sprinkles
Instructions
- In a medium bowl combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom and sides of a 9 inch pie dish. Chill in the refrigerator for 20 minutes to set.
- In a large bowl beat softened cream cheese and powdered sugar until completely smooth.
- Add vanilla extract and mix until combined.
- In a separate bowl whip heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and fully incorporated.
- Divide the filling evenly into four small bowls. Tint each bowl with pink, yellow, blue, and purple food coloring.
- Spoon dollops of each colored filling randomly over the chilled crust.
- Use a toothpick or skewer to gently swirl the colors together without overmixing.
- Refrigerate for at least 4 hours, or until fully set.
- Before serving, decorate with rainbow sprinkles and optional piped whipped topping.
- Slice with a sharp knife, wiping clean between cuts, and serve chilled.
Notes
- Make sure cream cheese is fully softened to avoid lumps.
- Whip the cream to stiff peaks for a firm and sliceable filling.
- Do not over swirl the colors to keep distinct pastel patterns.
- The pie can be made one day in advance and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg