Easter Swirl Pie Recipe Card
This Easter swirl pie is a no-bake treat with whipped cream, creamy texture, and vibrant pastel swirls—easy and festive!
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs or any cookie base you love
- ½ cup unsalted butter melted
- For the Filling:
- 16 oz 2 packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream or whipped topping
- Food coloring in pastel shades pink, yellow, blue, purple
- For the Topping:
- Extra whipped cream for decorating
- Pastel sprinkles mini chocolate eggs, or edible flowers (optional)
Instructions
- 👩🍳 Instructions
- Make the Crust: In a medium bowl, mix graham cracker crumbs with melted butter. Press the mixture into the bottom of a 9-inch pie pan. Chill while preparing the filling.
- Make the Filling : In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until combined.
- Fold in Whipped Cream: Gently fold in the whipped cream until fully incorporated and creamy.
- Divide and Color: Divide the filling into 4 separate bowls. Tint each one with a few drops of different pastel food coloring (pink, yellow, blue, purple). Mix gently until evenly colored.
- Create the Swirl: Spoon dollops of each color filling randomly over the crust. Use a toothpick or skewer to gently swirl the colors together. Don’t overmix!
- Chill to Set: Place the pie in the fridge for at least 4 hours, or until fully set.
- Decorate and Serve :Before serving, top with whipped cream and your choice of festive garnishes. Slice, serve, and enjoy!
Notes
📝 Note
For best results, use gel food coloring for vibrant pastel swirls without thinning your filling. Make sure the filling is cool—not warm—before adding color to prevent bleeding. This dessert is perfect for making ahead, and it can even be frozen for up to a month. Just thaw overnight in the fridge before serving. Want to get creative? Try chocolate crusts, vegan swaps, or mini pie versions for parties or kids!
For best results, use gel food coloring for vibrant pastel swirls without thinning your filling. Make sure the filling is cool—not warm—before adding color to prevent bleeding. This dessert is perfect for making ahead, and it can even be frozen for up to a month. Just thaw overnight in the fridge before serving. Want to get creative? Try chocolate crusts, vegan swaps, or mini pie versions for parties or kids!