Easter Swirl Pie (Print Version)
# Ingredients:
→ Base
01 -
115 g butter, melted (unsalted)
02 -
250 g crushed graham crackers or vanilla cookies
03 -
2 tbsp granulated sugar
→ Colorful Filling
04 -
240 ml chilled heavy cream
05 -
1 tsp pure vanilla extract
06 -
225 g softened cream cheese
07 -
100 g icing sugar
08 -
120 ml sweetened condensed milk
09 -
Pastel gel food colors (pink, yellow, purple, blue)
→ Decorations
10 -
Whipped topping
11 -
Mini chocolate eggs or pastel candies
12 -
Colorful Easter-themed sprinkles
# Instructions:
01 -
Combine cookie crumbs, sugar, and warm melted butter in a medium-sized bowl until it looks like damp sand. Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and edges evenly. Use the back of a measuring cup to smooth it out. Pop it in the fridge for about 15 minutes while you prepare the filling.
02 -
With an electric mixer, whip the cream cheese until smooth in a large bowl. Throw in the powdered sugar, sweetened condensed milk, and vanilla, blending well. Separately, whip heavy cream until stiff peaks appear, then fold it gently into your cream cheese mixture. Keep folding until it's nice and airy.
03 -
Split the creamy mixture into 4 smaller bits, each in its own bowl. Blend in a few drops of pastel-colored gel food dye for pink, yellow, blue, and purple shades. Scoop out spoonfuls of the different mixtures and place them randomly in the prepared crust. Swirl them together softly with a skewer or toothpick—just a few gentle swirls will do.
04 -
Refrigerate the pie for a minimum of 4 hours—or, better yet, leave it overnight. When it's ready to serve, top it with sprinkles, whipped cream, and mini Easter candies to finish the look.