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Easter Swirl Pie

Easter Swirl Pie

Easter Swirl Pie is a visually stunning and creamy dessert perfect for festive occasions. Featuring a buttery flaky crust filled with a smooth cream cheese and sour cream custard, it showcases vibrant fruity swirls that blend colorful flavors and elegant marbling. This easy-to-make pie uses simple pantry ingredients and can be customized with various fruit purees or jams, making it ideal for Easter and other celebrations.

  • Total Time: 5 to 6 hours (including chilling time)
  • Yield: 8 servings 1x

Ingredients

Scale

Pie Crust

  • 1 9-inch store-bought or homemade pie crust

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Fruit Swirls

  • 1/2 cup fruit purée or jam (raspberry, strawberry, mango, or preferred flavor)
  • 1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)

Optional Garnishes

  • Fresh berries
  • Edible flowers
  • Powdered sugar
  • Whipped cream

Instructions

  1. Prepare the Crust: Press the pie crust evenly into a 9-inch pie pan, smoothing the edges. Chill in the refrigerator for 15 minutes. Blind bake by lining with parchment paper and filling with pie weights or dry beans. Bake at 350°F (175°C) for 10-12 minutes until golden. Let cool completely before filling.
  2. Make the Creamy Filling: In a large mixing bowl, beat softened cream cheese, sour cream, granulated sugar, eggs, and vanilla extract together until smooth and silky. Avoid overmixing to prevent cracks in the filling.
  3. Prepare the Fruit Swirls: Warm the fruit purée or jam gently if needed to achieve a smooth, drizzle-friendly consistency. Stir in lemon zest or juice if desired. Transfer the mixture to a piping bag or resealable plastic bag with a small cut at the tip for easy swirling.
  4. Combine and Create the Swirls: Pour the cream cheese filling into the cooled crust, spreading evenly. Drizzle the fruit purée over the surface in swirls or dots. Use a skewer or toothpick to gently drag through the filling and swirls to create marbled patterns without over-mixing for neat designs.
  5. Bake and Cool: Bake the pie at 325°F (163°C) for 40-45 minutes, until the edges are set but the center jiggles slightly like a cheesecake. Avoid over-baking to maintain creamy texture. Cool at room temperature, then refrigerate for at least 4 hours or overnight to set fully and meld flavors before serving.

Notes

  • Use room temperature ingredients to ensure smooth mixing and avoid lumps.
  • Chill the crust before baking to prevent shrinking and maintain a flaky base.
  • Do not over-swirl the fruit purée to keep colors vibrant and designs clean.
  • Cool the baked pie gradually at room temperature before refrigeration to avoid cracks.
  • Optionally, bake the pie in a water bath to achieve an extra creamy filling texture.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free crust is used)

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: Easter dessert, creamy pie, fruit swirl pie, festive pie, cream cheese pie, holiday dessert