Easter Swirl Pie Recipe (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 2½ cups (250 g) graham cracker crumbs (or vanilla cookie crumbs)
02 - ½ cup (115 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cream Cheese Filling

04 - 8 oz (225 g) cream cheese, softened
05 - 1 cup (240 ml) heavy whipping cream
06 - ½ cup (100 g) powdered sugar
07 - 1 teaspoon vanilla extract
08 - ½ cup (120 ml) sweetened condensed milk
09 - Gel food coloring in pastel colors (pink, blue, yellow, purple)

→ Toppings

10 - Whipped cream, for garnish
11 - Easter-themed sprinkles
12 - Mini chocolate eggs or pastel candies

# Instructions:

01 - In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the back of a spoon or flat-bottomed measuring cup to compact it. Refrigerate the crust for at least 15 minutes while preparing the filling.
02 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, and sweetened condensed milk. Mix on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
03 - In a separate bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. The cream should hold its shape firmly when the beaters are lifted.
04 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a light hand and fold just until combined, being careful not to deflate the whipped cream. The resulting mixture should be light, fluffy, and smooth.
05 - Divide the filling evenly among four smaller bowls. Add a different pastel food coloring to each bowl - traditional Easter colors like pink, blue, yellow, and purple work beautifully. Start with just a drop or two of gel coloring in each bowl and stir gently until the color is evenly distributed. Add more coloring if needed to achieve your desired pastel shade.
06 - Using a spoon, drop alternating dollops of each colored filling randomly into the prepared graham cracker crust. Continue until all the filling has been used. Using a toothpick, skewer, or the tip of a knife, gently swirl the colors together with a light touch, making sure not to overmix. You want to create a marbled effect with distinct areas of each color.
07 - Cover the pie loosely with plastic wrap, being careful not to touch the surface of the filling. Refrigerate for at least 4 hours or overnight until the filling is firm and fully set.
08 - Just before serving, decorate the top of the pie with swirls of whipped cream, Easter-themed sprinkles, and mini chocolate eggs or pastel candies. Slice and serve cold from the refrigerator.

# Notes:

01 - For best results, make sure your cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
02 - This pie can be made up to 2 days ahead and stored covered in the refrigerator before adding the final decorations.
03 - Creating distinct dollops of color rather than mixing them together ensures you'll get a beautiful swirl pattern in the final pie.

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