4th of July Swirl Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
1¼ cups graham cracker crumbs (about 10 full sheets)
02 -
3 tablespoons granulated sugar
03 -
5 tablespoons unsalted butter, melted
→ For the Filling
04 -
16 ounces cream cheese, softened
05 -
¾ cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup heavy cream, cold
→ For the Red Swirl
08 -
1 cup fresh strawberries, hulled and chopped
09 -
2 tablespoons granulated sugar
→ For the Blue Swirl
10 -
1 cup fresh blueberries
11 -
2 tablespoons granulated sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C). In a bowl, stir graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press mixture into a 9-inch pie plate, including the sides. Bake for 8 to 10 minutes until golden brown. Allow crust to cool completely.
02 -
In a small saucepan over medium heat, combine strawberries and granulated sugar. Cook until the mixture becomes soft and syrupy, about 5 minutes. Puree mixture and allow it to cool. Repeat the same process separately with blueberries and granulated sugar, then puree and cool.
03 -
In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
04 -
Spread one-third of the prepared cream filling evenly into the cooled crust. Add alternating dollops of strawberry puree and blueberry puree across the surface of the filling. Layer with the remaining cream filling and repeat with more dollops of each fruit puree. Use a skewer or knife to swirl the top in a red, white, and blue marble pattern.
05 -
Refrigerate the assembled pie for at least 4 hours, or overnight, to set. For clean layers, slice the pie with a hot, clean knife. Serve chilled.