Total Time:4 hours 30 minutes (including chilling)
Ingredients
For the Crust:
1 ½ cupsgraham cracker crumbs (or crushed vanilla wafers/Oreo cookies)
¼ cupgranulated sugar
6 tbspunsalted butter, melted
For the Filling:
8 ozcream cheese, softened
1 cupGreek yogurt or sour cream
1 can (14 oz) sweetened condensed milk
1 tspvanilla extract (or almond extract for variation)
1 tbsplemon juice (for a slight tang, optional)
1 tbspcornstarch (or 1 packet unflavored gelatin for firm texture)
¼ cupmilk (adjust consistency if needed)
For the Swirls:
Gel food coloring (pastel shades like pink, blue, yellow, and purple)
Optional: Fruit purees (strawberry, blueberry, mango) for natural coloring
For Topping (Optional):
Whipped cream
Pastel sprinkles
White chocolate shavings
Edible flowers (pansies, violets, or lavender)
Instructions
Step 1: Prepare the Crust
Crush the Cookies – In a food processor, blend graham crackers (or your chosen cookies) into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
Mix with Butter & Sugar – In a bowl, combine the crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press into the Pan – Firmly press the mixture into the bottom of a 9-inch pie pan, ensuring an even layer. Use the back of a spoon or the bottom of a glass to compact it.
Chill or Bake –
No-bake option: Place the crust in the refrigerator for at least 30 minutes to set.
Baked option: Preheat the oven to 350°F (175°C) and bake for 8–10 minutes. Let it cool completely before adding the filling.
Step 2: Make the Swirl Filling
Beat the Cream Cheese – In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the Wet Ingredients – Mix in the Greek yogurt (or sour cream), sweetened condensed milk, vanilla extract, and lemon juice. Blend until well combined.
Thicken the Filling –
If using cornstarch, dissolve it in 2 tbsp of cold milk and mix it into the filling.
If using gelatin, dissolve it in ¼ cup of warm water, let it bloom for 5 minutes, then stir it into the mixture.
Divide and Color – Split the filling into 3–4 small bowls. Add a few drops of food coloring (or fruit puree) to each, mixing until the colors are vibrant.
Step 3: Create the Swirls
Pour the Base Layer – Spread a thin layer of the uncolored filling into the pie crust.
Drop the Colors – Spoon different colored mixtures in random spots over the base.
Swirl Gently – Using a toothpick or skewer, drag through the colors in a circular or wavy motion to create a marbled effect. Avoid overmixing to keep the colors distinct.
Step 4: Chill and Serve
Refrigerate – Cover the pie and chill for at least 4 hours, or preferably overnight, to allow the filling to set.
Garnish (Optional) – Before serving, top with whipped cream, pastel sprinkles, white chocolate shavings, or edible flowers for an extra festive touch.
Slice and Enjoy – Use a warm knife (run it under hot water and dry it) for clean slices.
