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Easter Swirl Pie: A Delicious & Festive Dessert Recipe

  • Total Time: 95 minutes
  • Yield: 1 (9-inch) pie 1x

Description

Flaky homemade crust filled with creamy vanilla and rich chocolate custard. A stunning, show-stopping dessert!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ¼ cup cold vegetable shortening, cut into cubes
  • 5–7 tablespoons ice water
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 4 ounces bittersweet chocolate, chopped
  • Optional: Food coloring (gel or liquid) in pastel shades (pink, blue, green, yellow)
  • 1 large egg
  • 1 tablespoon milk or water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. Work quickly and keep the fat cold.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water.
  4. Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be about 1/8 inch thick. Rotate the dough a quarter turn after each roll to prevent sticking.
  6. Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
  7. Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork.
  8. Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is lightly golden brown. Let the crust cool completely before filling.
  9. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
  10. Cook the mixture over medium heat, stirring constantly, until it comes to a simmer and thickens. Continue to cook for 1 minute more, stirring constantly.
  11. In a small bowl, whisk the egg yolks. Gradually whisk in about ¼ cup of the hot milk mixture to temper the egg yolks.
  12. Pour the tempered egg yolks into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling is thickened and smooth. Remove from heat and stir in the butter and vanilla extract.
  13. Let the vanilla filling cool slightly while you prepare the chocolate filling.
  14. In a separate medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
  15. Cook the mixture over medium heat, stirring constantly, until it comes to a simmer and thickens. Continue to cook for 1 minute more, stirring constantly.
  16. In a small bowl, whisk the egg yolks. Gradually whisk in about ¼ cup of the hot milk mixture to temper the egg yolks.
  17. Pour the tempered egg yolks into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling is thickened and smooth. Remove from heat and stir in the butter and chopped chocolate. Stir until the chocolate is melted and the filling is smooth and glossy.
  18. Let the chocolate filling cool slightly.
  19. If you want to add food coloring, divide both the vanilla and chocolate fillings into separate bowls. Add a few drops of food coloring to each bowl and stir until evenly colored.
  20. Spoon alternating dollops of the vanilla and chocolate fillings into the pre-baked pie crust.
  21. Using a knife or skewer, gently swirl the fillings together. Be careful not to over-swirl.
  22. In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Brush the edges of the pie crust with the egg wash.
  23. Preheat your oven to 350°F (175°C). Bake the pie for 25-30 minutes, or until the filling is set and the crust is golden brown.
  24. Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours for best results.

Notes

  • Keeping the butter and shortening cold is crucial for a flaky pie crust.
  • Don’t overwork the pie dough.
  • Blind baking the crust prevents a soggy bottom.
  • Make sure the cornstarch is fully dissolved in the fillings to prevent lumps.
  • Tempering the egg yolks prevents them from scrambling.
  • Cooling the fillings slightly before swirling prevents the colors from bleeding too much.
  • Refrigerating the pie allows the filling to set properly.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes

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Find it online: https://www.chefstrawberry.com/easter-swirl-pie/