Easter Swirl Pie Dessert (Print Version)
# Ingredients:
→ Crust
01 -
250 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
2 tablespoons sugar
→ Swirled Filling
04 -
225 g cream cheese, softened
05 -
240 ml heavy whipping cream
06 -
100 g powdered sugar
07 -
1 teaspoon vanilla extract
08 -
120 ml sweetened condensed milk
09 -
Gel food coloring (pastel pink, blue, yellow, purple)
→ Garnish
10 -
Whipped cream
11 -
Easter sprinkles
12 -
Mini chocolate eggs or pastel candies
# Instructions:
01 -
Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill for 15 minutes.
02 -
Beat the cream cheese until smooth, then mix in powdered sugar, vanilla, and sweetened condensed milk. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
03 -
Divide the filling into four bowls and tint each with a different pastel gel food coloring. Spoon dollops of each color randomly into the crust, then use a toothpick to swirl them together lightly.
04 -
Cover and refrigerate for at least 4 hours (or overnight) until set.
05 -
Top with whipped cream, Easter sprinkles, and mini chocolate eggs before serving.
# Notes:
01 -
For a firmer pie, freeze for 30 minutes before slicing.
02 -
Use gel food coloring for the best color vibrancy without affecting texture.
03 -
Can be made up to 2 days in advance and stored in the fridge.