Easter Swirl Pie

Beautiful no-bake pie with creamy filling and festive pastel swirls, perfect for spring celebrations.

Prep Time 20

Total Time 4 20

Course Dessert

Cuisine American

Servings 8 slices

Calories 452 kcal

In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.
Press the crust mixture firmly into a 9-inch pie plate, creating an even layer across the bottom and up the sides.
Refrigerate the crust for about 15 minutes to set while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
Add sweetened condensed milk, vanilla, and lemon juice, beating until perfectly smooth and creamy.
Divide the filling into four or five small bowls (depending on how many colors you want to create).
Add a few drops of food coloring to each bowl and stir gently until the desired pastel shades are achieved.
Spoon the colored fillings randomly into the prepared crust, alternating colors to create a patchwork effect.
Using a clean toothpick or knife, gently swirl the colors together with a light touch
Refrigerate the pie for at least 4 hours or overnight to set completely.
Just before serving, decorate the edge with dollops of whipped topping and candy eggs if desired.

For the most vibrant swirls, use gel food coloring rather than liquid for more concentrated color without thinning the filling.

For the cleanest slices, dip your knife in warm water and wipe clean between cuts.

This pie can be made up to 2 days ahead and stored covered in the refrigerator.

Make sure your cream cheese is very soft before mixing to avoid lumps in the filling.

Keyword creamy pie, Easter Swirl Pie, no-bake Easter dessert, pastel swirl dessert, spring dessert