Description
This Easter Swirl Pie is creamy, colorful, and made for spring celebrations. It has a buttery graham cracker crust, a silky cheesecake-style filling, and soft pastel swirls that look beautiful on an Easter dessert table.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Pink gel food coloring
- Blue gel food coloring
- Yellow gel food coloring
- Green gel food coloring
- Whipped cream, optional
- Pastel sprinkles, optional
- Toasted nuts, optional
- Fresh berries, optional
Instructions
- Preheat your oven to 325°F
- Lightly grease a 9-inch pie dish
- In a bowl, stir together graham cracker crumbs, melted butter, and sugar until the mixture looks like damp sand
- Press the crust firmly into the bottom and sides of the pie dish
- Bake the crust for 8-10 minutes, then let it cool completely
- Beat softened cream cheese and sugar until smooth and creamy
- Add the eggs one at a time, mixing gently after each one
- Stir in the vanilla extract and sour cream until the filling looks glossy and smooth
- Divide the filling evenly into four small bowls
- Add a small amount of pink, blue, yellow, and green gel food coloring to each bowl
- Stir gently until each color is soft and pastel
- Spoon the colored fillings randomly over the cooled crust
- Use a toothpick or skewer to gently drag curved lines through the batter
- Bake for 35-40 minutes, until the edges look set and the center still has a slight jiggle
- Turn off the oven and crack the door open
- Let the pie rest inside for 15 minutes
- Cool completely at room temperature
- Refrigerate for at least 4 hours or overnight before slicing
Notes
This Easter Swirl Pie is best served chilled. Use room-temperature cream cheese for the smoothest filling, gel food coloring for pretty pastel swirls, and swirl less than you think so the colors stay defined. Store leftovers covered in the refrigerator for up to 4 days, or freeze the fully chilled pie for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 19
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg