Easter Swirl Pie Recipe

Picture this: a vibrant swirl of pastel hues nestled snugly in a flaky, golden crust, like a dreamy sunset captured inside a pie. Are you ready to embark on a colorful culinary adventure that will turn your baking routine into an artistic masterpiece? Let’s dive right into creating this mesmerizing Marbled Magic Pie!

Creating vivid desserts is what I love to do, and my Easter Swirl Pie is everything I adore about dessert. This pie has a crust that is precisely what I want a pie crust to be: buttery and crumbly.

The filling is a shimmering delight made with six cups of heavy cream, a pound of sugar, and eight eggs. It is not a light dessert, but it feels light as a confetti cloud in your mouth.

Ingredients

• Refrigerated Pie Crusts: Convenient, buttery base for the pie.
• Granulated Sugar: Adds sweetness, caramelizes for rich flavor.
• Unsalted Butter: Provides richness and creamy texture.
• Eggs: Bind and set the filling, adding richness.
• Vanilla Extract: Brings warmth and depth.
• Almond Extract: Adds a hint of nutty sweetness.
• Heavy Cream: Creates a silky, luscious filling.
• Food Coloring: Provides vibrant, festive hues.
• Cornstarch: Thickens the filling smoothly.
• Salt: Enhances overall flavor profile.

Ingredient Quantities

• 1 package (14.1 ounces) refrigerated pie crusts
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups heavy cream
• Food coloring (such as pink, green, blue, and yellow)
• 1/4 cup cornstarch
• Pinch of salt

How to Make this

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to preheat.

2. Prepare the pie dish by rolling out the pie crusts and fitting one into a 9-inch dish. Make certain to trim and flute the edges beautifully, ensuring that the crust is both an aesthetic and functional delight. Set the dish aside for now.

3. In a sizeable mixing basin, blend the white sugar, melted margarine, and brown sugar together with the egg, vanilla extract, and the almond extract, plus a pinch of salt. Whisk until well combined and the mixture is somewhat frothy.

4. Whisk in the cornstarch very gradually, making sure there are no lumps, then stir in the heavy cream until smooth.

5. Separate the filling mixture evenly into four separate bowls.

6. Put a small amount of food coloring in each bowl to make the colors just pastel enough. Mix thoroughly before pouring. You want your colors to be fairly uniform; if they aren’t, they will look like overly blown-out tie-dye when you pour them.

7. Tilt the colored combinations to create a beautiful, colorful swirl pattern inside the pie crust. Pour the non-colored pie mixture and the colored pie mixture alternately into the pie crust. Allow colored and non-colored mixtures to pool inside the pie crust. Finish with the non-colored mixture.

8. With a toothpick or skewer, gently mix the colors to create a marbled effect. Be careful not to over-mix and create a color that has no personality, i.e., a color that isn’t an interesting combination of the colors you’ve chosen.

9. Move the pie to the oven that has been preheated and bake it for 45-50 minutes, or until you see that the filling has set and the crust is a nice golden brown.

10. Let the pie cool at room temperature, then refrigerate it for at least 2 hours before serving.

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Rolling pin
4. Scissors or knife (for trimming pie crust edges)
5. Mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Four small bowls
9. Toothpick or skewer
10. Refrigerator

FAQ

• What type of pie crust should I use?Using a package of refrigerated pie crusts, which usually have two crusts inside, is an option. Allow them to warm to room temperature so they are easier to handle.
• Can I substitute the almond extract?Indeed, if you desire a different taste, you may substitute the almond extract with additional vanilla extract or another flavor such as citrus or coconut.
• How do you create the swirl effect?Separate the filling into different bowls, adding various colors of food coloring to each. Pour the colors into the pie shell, and swirl gently with a knife to create a marbled effect.
• Can this pie be made ahead of time?Indeed, the pie can be made a day ahead of time. Place it in the fridge until it’s time to dish up. At that point, you can add whipped cream or any other toppings you desire.
• What is the best way to serve Easter Swirl Pie?Serve cold or at room temperature. You can top it with whipped cream and festive sprinkles to add a seasonal touch.
• Is there a way to make this pie dairy-free?Replace the butter with a dairy-free substitute and use coconut cream instead of heavy cream for a non-dairy version.

Easter Swirl Pie Recipe Substitutions and Variations

For the pie crusts that need refrigeration: You can either prepare a homemade pie crust or use an alternative like a graham cracker crust.
To substitute for granulated sugar, use the same amount of coconut sugar or 3/4 cup of honey.
Use coconut oil or vegan butter in equal measure. For coconut oil, it’s best to melt it first so it will blend well with the other ingredients. For margarine, it can go straight in—no melting necessary.
To get the same result, substitute with equal parts coconut cream or half-and-half.
To replace cornstarch, use an equal amount of arrowroot powder or tapioca starch.

Pro Tips

1. Chill the Pie Crust: Before filling, refrigerate the pie crust for at least 30 minutes. This helps prevent the crust from shrinking during baking and contributes to a flakier texture.