Easter Swirl Pie
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A pastel Easter swirl pie made with a graham base and creamy cheesecake filling tinted with gentle spring colors.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Total time
- 4 hours 55 minutes
- Yield
- 8 slices
Ingredients
Crust: 2 cups graham cracker crumbs 1/2 cup melted unsalted butter 1/4 cup granulated sugar Filling: 16 oz cream cheese, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream Swirl Colors: Gel food coloring (pink, blue, yellow, green) Optional Toppings: Whipped cream, pastel sprinkles, toasted nutsInstructions
- Preheat: Set oven to 325°F and grease a 9-inch pie dish.
- Make Crust: Combine graham crumbs, butter, and sugar; press into dish; bake 8–10 minutes; cool.
- Prepare Filling: Beat cream cheese and sugar; add eggs one at a time; blend in vanilla and sour cream.
- Color Portions: Divide filling into 4 bowls; tint with pink, blue, yellow, and green gel colors.
- Create Swirl: Spoon colored fillings onto crust and drag a toothpick through for a soft marbled pattern.
- Bake: Bake 35–40 minutes until center holds a light wobble.
- Cool Gradually: Keep pie in turned-off oven with door open for 15 minutes.
- Chill: Refrigerate at least 4 hours or overnight before slicing.
Notes
Use gel colors for vivid tones. Allow full cooling before chilling to maintain smooth structure.Nutrition
- Calories
- 330
- Fat
- 22g
- Saturated fat
- 13g
- Sugar
- 19g
- Sodium
- 220mg
- Protein
- 6g
- Carbohydrates
- 28g
- Fiber
- 1g