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Easter Swirl Pie

A delightful no-bake pastel dessert perfect for springtime gatherings, featuring a creamy filling swirled with vibrant colors atop a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 slices
Course: Dessert, No-Bake
Cuisine: American, Spring
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups graham cracker crumbs or vanilla cookie crumbs For a firmer crust, use vanilla cookie crumbs.
  • 0.5 cup unsalted butter, melted
  • 2 tbsp sugar
Filling
  • 8 oz cream cheese, softened Soften to room temperature to avoid lumps.
  • 1 cup heavy whipping cream For the best texture and richness.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup sweetened condensed milk
  • Gel food coloring (pastel pink, blue, yellow, purple, etc.) Use gel food coloring for bright pastels without thinning the filling.
Toppings
  • Whipped cream For topping.
  • Easter sprinkles For decoration.
  • Mini chocolate eggs or pastel candies For decoration.

Method
 

Preparation
  1. 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.
  3. Place the crust in the refrigerator for at least 15 minutes while preparing the filling.
  4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
  5. Add powdered sugar, vanilla extract, and sweetened condensed milk, mixing until well combined.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  8. Divide the filling evenly into four small bowls and add a few drops of pastel gel food coloring to each.
  9. Spoon dollops of each color randomly into the prepared pie crust, layering different colors.
  10. Use a toothpick or skewer to gently swirl the colors together, creating a marbled effect.
  11. Place the pie in the refrigerator for at least 4 hours or overnight to allow it to firm up.
Serving
  1. Before serving, top with whipped cream, Easter sprinkles, and mini chocolate eggs.
  2. Slice with a warm, clean knife for neat pieces.
  3. Serve chilled on pretty plates with a dollop of extra whipped cream.

Notes

Keep the pie covered in the refrigerator for up to 3–4 days. If freezing, wrap the pie tightly in plastic wrap and foil, thaw overnight in the fridge before serving. Decorating is best done just before serving to maintain the colors.