Description
Delightful Easter Swirl Pie blends creamy cheesecake layers with pastel-colored swirls, creating a festive dessert perfect for spring celebrations. Sweet cream cheese filling and colorful decorative touches make this pie a memorable centerpiece you’ll want to share with family and friends.
Ingredients
Scale
Pie Crust Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1/2 cup (115 grams) cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
Instructions
- Calibrate the oven to 375F (190C) for optimal baking conditions.
- Craft the pie dough by blending flour and salt, then integrate cold butter until the texture mimics coarse crumbs.
- Introduce ice water gradually, kneading until the dough coheres. Shape into a compact disk, encase in plastic wrap, and refrigerate for 30 minutes to firm up.
- On a flour-dusted surface, roll the chilled dough to fit a 9-inch pie pan, ensuring even coverage and trimmed edges.
- Perforate the dough base with fork punctures to prevent air bubbles.
- Shield the crust with parchment paper, then weight down with ceramic beads or dried beans for a crisp blind bake.
- Roast the crust for 12 minutes, then extract weights and parchment to allow slight browning.
- Construct lemon curd by whisking sugar, eggs, lemon juice, and zest over medium-low heat, stirring consistently until the mixture thickens (5-7 minutes).
- Incorporate butter into the lemon curd off the heat, ensuring a silky smooth consistency.
- Simultaneously prepare raspberry curd by combining sugar, eggs, raspberry puree, and lemon juice in a separate pan.
- Simmer the raspberry mixture, whisking continuously until it reaches a thick, pudding-like texture (5-7 minutes).
- Blend butter into the raspberry curd until uniformly smooth.
- Artfully distribute lemon and raspberry curds in alternating dollops across the pre-baked crust.
- Create a marbled effect by gently swirling the curds with a skewer, maintaining distinct color ribbons.
- Return the pie to the 375F oven, baking for an additional 20 minutes until the filling sets.
- Allow the pie to cool completely on a wire rack, then refrigerate for minimum 2 hours before serving to enhance flavor melding.
Notes
- Ensure butter is extremely cold when making the crust to achieve a flaky, tender texture that melts in your mouth.
- Use a food processor for quicker and more consistent pastry dough if you find cutting butter by hand challenging.
- Strain both lemon and raspberry curds through a fine-mesh sieve for an ultra-smooth, silky filling without any lumps.
- Experiment with alternative fruit purees like strawberry or passion fruit to create exciting color variations and unique flavor combinations.
- Prep Time: 50 minutes
- Cook Time: 32 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 226
- Sugar: 0.1 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg