Easter Swirl Pie

The crust is graham crumbs, butter and sugar, baked eight minutes and cooled while the filling is made.

Cream cheese and whipped cream are combined, a cup is held back white for the border, and the rest is tinted in four pastel colours.

Why This Recipe Works

• A short bake firms the graham crust under a no-bake filling.
• Folding whipped cream into the cream cheese gives a filling that swirls without running.
• Swirling only once or twice keeps the colours distinct.
• Six hours in the fridge is what makes the slices hold.

How to Make It

1. Crust baked

   Heat oven to 350°F. Mix graham cracker crumbs, melted butter and granulated sugar; press into a 9-inch pie plate. Bake 8 minutes and cool completely.

2. Filling whipped

   Beat cream cheese, powdered sugar and vanilla until smooth. Whip the heavy cream to stiff peaks and fold it into the cream-cheese mixture.

3. Colours divided

   Reserve 1 cup of the white filling for the border. Divide the remaining filling among four bowls and tint lightly with pink, blue, yellow and purple gel food coloring.

4. Swirled and piped

   Drop spoonfuls of the pastel fillings into the cooled crust and gently swirl once or twice with a knife without blending the colors together. Pipe the reserved white filling around the edge.

5. Chilled

   Chill at least 6 hours before slicing.

Ingredient Notes

Cream cheese

Sixteen ounces, softened, the body of the filling.

Gel food colouring

Pink, blue, yellow and purple, used lightly for pastel tones.

Graham crumbs

One and a half cups for the crust.

Success Tips

• Use gel colouring sparingly; a little gives a pastel rather than a bright tone.
• Drop the colours in spoonfuls rather than layers so the swirl stays loose.
• Drag the knife through once or twice only.

Serving Ideas

Serve cold, cutting with a warm knife wiped between slices.

Storage and Reheating