4th July Swirl Pie (Print Version)
# Ingredients:
→ Crust
01 -
70 grams unsalted butter, melted
02 -
160 grams graham cracker crumbs
03 -
40 grams granulated sugar
→ Filling
04 -
240 millilitres heavy cream, cold
05 -
450 grams cream cheese, softened
06 -
90 grams powdered sugar
07 -
5 millilitres vanilla extract
→ Red Swirl
08 -
25 grams granulated sugar
09 -
150 grams fresh strawberries, hulled and chopped
→ Blue Swirl
10 -
25 grams granulated sugar
11 -
150 grams fresh blueberries
# Instructions:
01 -
Set your oven to 175°C. Mix the graham cracker crumbs and sugar in a bowl, then drizzle in the melted butter. Stir until it’s like damp sand. Press it down evenly into a 23-centimetre pie dish, covering the bottom and sides. Bake for 8–10 minutes until lightly golden, then cool completely.
02 -
Toss the strawberries and sugar into a small pan over medium heat. Cook for around 5 minutes till soft and juicy, then puree the mix and let it cool. Do the same for the blueberries with their sugar, then cool that puree too.
03 -
In a big bowl, whip together the softened cream cheese, powdered sugar, and vanilla till smooth and creamy. In another bowl, beat the cold heavy cream until it forms stiff peaks you can spoon. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
04 -
Spoon out a third of the filling and spread it evenly into the cooled crust. Drop dollops of the strawberry and blueberry purees on top, alternating as you go. Add the remaining filling, smoothing it out nicely. Add more puree dollops on the top layer and drag a skewer or knife through to create a swirl effect.
05 -
Pop the pie into the fridge for at least 4 hours, or leave it overnight to firm up perfectly. For neat slices, use a hot, sharp knife, wiping it clean after each cut before serving.
# Notes:
01 -
Let the fruit purees cool down all the way so they won’t melt into the filling.