Description
This 4th of July Swirl Pie is a no-bake, patriotic dessert combining a creamy vanilla filling with fresh strawberries and blueberries, swirled beautifully for a festive red, white, and blue treat.
Ingredients
Scale
- 1 pre-made or homemade pie crust (9-inch)
- 1 cup fresh strawberries, washed and sliced
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1–2 tablespoons granulated sugar (to taste)
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream, whipped to soft peaks
Instructions
- Roll out the pie crust to fit a 9-inch pie plate. Press firmly into the pan and poke the bottom with a fork. Pre-bake at 375°F (190°C) for 10–12 minutes until lightly golden. Let cool completely.
- In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy. Fold in whipped heavy cream gently to maintain an airy texture.
- Wash and slice strawberries. In a separate bowl, combine strawberries and blueberries with lemon juice and sugar. Mix gently.
- Spoon alternating dollops of cream cheese mixture and fruit filling onto the cooled crust. Use a skewer or knife to swirl the fillings together for a marbled effect.
- Refrigerate the pie for at least 4 hours or overnight until firm and sliceable.
Notes
- Ensure the cream cheese is fully softened for a smoother filling.
- Use fresh, not frozen, berries to prevent excess liquid and maintain texture.
- Chill the pie long enough to achieve clean slices when serving.
- Customize by using raspberries or blackberries for variation in color and flavor.
- For a sweeter pie, adjust the sugar amount in the fruit filling to taste.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-bake with pre-baked crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
