4th of July Swirl Pie

• total time: 4 hours 14 minutes

Ingredients

For the Crust

1¼ cups graham cracker crumbs (about 10 full sheets)

3 tbsp granulated sugar

5 tbsp unsalted butter, melted

For the Filling

16 oz cream cheese, softened

¾ cup powdered sugar

1 tsp vanilla extract

1 cup heavy cream, cold

For the Red Swirl

1 cup fresh strawberries, hulled & chopped

2 tbsp granulated sugar

For the Blue Swirl

1 cup fresh blueberries

2 tbsp granulated sugar

Directions

Make the Crust

Preheat oven to 350°F.

In a bowl, stir graham crumbs, sugar, and melted butter until evenly moistened.

Press into a 9-inch pie plate, up the sides.

Bake 8–10 minutes until golden; cool completely.

Prepare Fruit Purees

In a small saucepan, combine strawberries and sugar; cook over medium until soft & syrupy, about 5 minutes. Puree and cool.

Repeat with blueberries and sugar. Puree and cool.

Whip the Filling

In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

In a separate bowl, whip heavy cream to stiff peaks.

Fold whipped cream into cream cheese mixture gently.

Assemble the Pie

Spoon one-third of the cream filling into the cooled crust.

Drop spoonfuls of strawberry puree and blueberry puree over filling in alternating dollops.

Top with remaining filling, then more dollops of each puree.

Using a skewer or knife, swirl through the top to create a red-white-blue marble pattern.

Chill & Serve

Refrigerate at least 4 hours (or overnight) to set.

Slice with a hot, clean knife for neat layers.