Pastel Swirl Pie (Print Version)
# Ingredients:
→ Crust Layer
01 -
2 tbsp sugar
02 -
½ cup (115 g) melted unsalted butter
03 -
2 ½ cups (250 g) crushed graham crackers (or cookie crumbs)
→ Swirled Layers
04 -
½ cup (120 ml) sweetened condensed milk
05 -
8 oz (225 g) softened cream cheese
06 -
1 tsp vanilla extract
07 -
½ cup (100 g) powdered sugar
08 -
1 cup (240 ml) heavy cream
09 -
Pastel gel food coloring (pink, blue, yellow, purple, etc.)
→ Decoration
10 -
Mini chocolate eggs or pastel candies
11 -
Easter sprinkles
12 -
Whipped cream
# Instructions:
01 -
In a bowl, combine the butter, sugar, and graham cracker crumbs. Stir until you get a wet, sandy texture. Press this mix tightly into the bottom and up the sides of a 9-inch pie dish. Push it down using a spoon or cup to make it firm. Let it chill in the fridge for 15 minutes while you work on the filling.
02 -
Take a large bowl and beat the cream cheese until it's smooth. Add the sweetened condensed milk, powdered sugar, and vanilla extract, mixing well. In a separate bowl, whip the heavy cream into stiff peaks, then gently fold it into the cream cheese mixture until it's fluffy and combined.
03 -
Split the filling into four separate bowls. Add a few drops of different pastel food colorings for pink, yellow, blue, and purple. Place random dollops of each colored mix into the crust, layer by layer. Swirl the colors with a skewer or toothpick to create a fun marble effect. Don't mix too much—just enough to blend slightly.
04 -
Pop the pie into the fridge for at least 4 hours (or even overnight) to let it set completely. When ready to serve, decorate the top with whipped cream, pastel candies, and sprinkles to make it festive.
# Notes:
01 -
This treat is no-bake and has swirl patterns that match springtime vibes.
02 -
Prep it up to 2 days before serving—it’s a time-saver!