Easter Swirl Pie Recipe
A colorful, creamy, and joyfully swirled dessert perfect for Easter gatherings. This Easter Swirl Pie Recipe features layers of vibrant pastels, a buttery crust, and a melt-in-your-mouth texture that’s as fun to make as it is to eat!
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer Hand or stand mixer
- 1 Pie pan 9-inch round
- 1 Rubber spatula For swirling
- 1 Food coloring Pastel gel or liquid
- 1 Measuring cups For ingredients
- 1 Oven Preheated to 325°F (163°C)
- 1 Fridge For chilling the pie
Ingredients
- For the crust:
- 1 ½ cups Graham cracker crumbs finely crushed
- ¼ cup Sugar white
- ⅓ cup Butter melted
- For the filling:
- 8 oz Cream cheese softened
- ½ cup Sugar
- ½ tsp Vanilla extract pure
- 1 cup Whipped topping like Cool Whip thawed
- 3 drops Food coloring pink yellow, blue
Instructions
- Preheat oven to 325°F (163°C).
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch pie pan. Bake for 8–10 minutes. Let cool.
- Prepare the filling: Beat the cream cheese and sugar together until smooth. Add vanilla extract and mix well. Fold in whipped topping until fully combined.
- Divide the mixture into three bowls. Tint each bowl with a different pastel food coloring.
- Spoon dollops of each color randomly into the crust. Gently swirl using a spatula or knife to create a marbled effect.
- Chill the pie in the refrigerator for at least 2 hours, or until set.
- Serve cold, topped with sprinkles, extra whipped cream, or fresh berries if desired.
Notes
- Use gel food coloring for bolder pastel colors with less liquid.
- For a gluten-free crust, use gluten-free graham crackers.
- You can prepare this a day ahead and chill overnight for best texture.
- Feel free to double the recipe if using a larger pie pan or serving more guests!
