Easter Swirl Pie Recipe: A Colorful Easter Treat That’ll Wow Everyone at the Table
No-bake, pastel-colored Easter Swirl Pie that’s creamy, light, and made to impress. With a buttery graham cracker crust and swirled filling, it’s a springtime showstopper!
Equipment
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Toothpick or Skewer
- 9-inch Pie Dish
Ingredients
Crust
- 2.5 cups Graham Cracker Crumbs or vanilla cookie crumbs
- 0.5 cup Unsalted Butter melted
- 2 tablespoons Granulated Sugar
Swirled Filling
- 8 oz Cream Cheese softened
- 1 cup Heavy Whipping Cream
- 0.5 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 0.5 cup Sweetened Condensed Milk
- to taste Gel Food Coloring pastel pink, blue, yellow, purple
Garnish
- as needed Whipped Cream
- as needed Easter Sprinkles
- as needed Mini Chocolate Eggs or Pastel Candies
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish and chill in the fridge for 15 minutes.
- Beat softened cream cheese with powdered sugar, vanilla, and sweetened condensed milk until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
- Divide the filling into four bowls and tint each with pastel gel food coloring. Spoon the different colored fillings into the crust and swirl gently using a toothpick or skewer for a marbled effect.
- Refrigerate for at least 4 hours or overnight. Before serving, decorate with whipped cream, Easter sprinkles, and mini chocolate eggs or candies.