4th of July Swirl Pie (Print Version)

Swirls of strawberries and blueberries create a stunning chilled dessert perfect for festive celebrations.

# Ingredients:

→ Crust

01 - 160 grams graham cracker crumbs
02 - 40 grams granulated sugar
03 - 70 grams unsalted butter, melted

→ Filling

04 - 450 grams cream cheese, softened
05 - 90 grams powdered sugar
06 - 5 millilitres vanilla extract
07 - 240 millilitres heavy cream, cold

→ Red Swirl

08 - 150 grams fresh strawberries, hulled and chopped
09 - 25 grams granulated sugar

→ Blue Swirl

10 - 150 grams fresh blueberries
11 - 25 grams granulated sugar

# Instructions:

01 - Preheat oven to 175°C. Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until mixture resembles wet sand. Press evenly into a 23-centimetre pie plate, covering base and sides. Bake for 8 to 10 minutes until golden brown, then allow to cool completely.
02 - In a small saucepan, combine strawberries and granulated sugar. Cook over medium heat for approximately 5 minutes until strawberries soften and release juices. Puree mixture and let cool. Repeat the process with blueberries and sugar, then puree and cool.
03 - In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture, ensuring a uniform, airy texture.
04 - Spread one-third of the cream filling into the cooled crust in an even layer. Place spoonfuls of strawberry and blueberry purees over the surface in alternating dollops. Top with remaining filling, smoothing the surface. Add additional dollops of each fruit puree. Using a skewer or knife, gently swirl through the top of the pie to create a marbled pattern.
05 - Refrigerate for a minimum of 4 hours, or overnight, to ensure the filling sets. For clean slices, use a hot, sharp knife and wipe between cuts before serving.

# Notes:

01 - Allow fruit purees to cool entirely before swirling to prevent melting the filling.

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