Easter Swirl Pie
Creamy no-bake Easter Swirl Pie with pastel cheesecake-style filling in a buttery graham cracker crust.
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 1/2 cups whipped topping thawed
- 4 to 5 gel food colorings in pastel shades pink, blue, yellow, purple
- 1 pre-made graham cracker crust 9 inch
- 1 cup whipped cream for garnish
- 2 tablespoons Easter sprinkles for garnish
Instructions
- Place the softened cream cheese, powdered sugar, and vanilla bean paste in a mixing bowl.
- Beat with a hand mixer on medium speed until the mixture is completely smooth and creamy, with no lumps.
- Add the whipped topping to the bowl.
- Gently fold the whipped topping into the cream cheese mixture with a spatula until fully combined and fluffy. Do not overmix.
- Divide the filling evenly into 4 or 5 small bowls.
- Tint each bowl with a different gel food coloring, adding a small amount at a time and stirring until each filling is a soft pastel color.
- Place the pre-made graham cracker crust on a flat surface.
- Spoon alternating dollops of each colored filling into the crust, rotating colors to distribute them evenly.
- When all the filling is in the crust, use a butter knife or skewer to gently swirl through the filling in light figure-eight motions to create a marbled pattern. Do not over swirl.
- Smooth the top lightly with a spatula, then clean any filling off the rim of the crust.
- Refrigerate the pie for at least 2 hours, or until the center feels firm and set.
- Just before serving, top the pie with whipped cream and sprinkle the Easter sprinkles evenly over the top.
- Slice with a sharp knife, wiping the blade between cuts, and serve chilled.
Notes
- Make sure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
- Use gel food coloring instead of liquid to keep the filling thick and creamy.
- Chill for up to 3 hours if you want extra clean slices for serving.
- Store leftover pie covered in the refrigerator for up to 3 to 4 days.
- For longer storage, freeze individual slices after chilling, wrapped well, for up to 1 month.
- Use gel food coloring instead of liquid to keep the filling thick and creamy.
- Chill for up to 3 hours if you want extra clean slices for serving.
- Store leftover pie covered in the refrigerator for up to 3 to 4 days.
- For longer storage, freeze individual slices after chilling, wrapped well, for up to 1 month.