Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1 cup
- Heavy cream: 1 1/2 cups, divided
- Vanilla extract: 1 teaspoon
- Yellow gel food coloring
- Orange gel food coloring
Instructions
- Step 1: Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch pie plate to form the crust. Chill in the refrigerator for at least 30 minutes.
- Step 2: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Step 3: In a separate bowl, whip 1 cup of heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Step 4: Divide the cream cheese mixture into three equal portions. Leave one portion white. Tint one portion yellow with yellow gel food coloring, and the last portion orange with orange gel food coloring.
- Step 5: Spread the orange cream cheese mixture evenly over the chilled graham cracker crust. Gently spread the yellow layer over the orange layer. Finally, top with the white layer.
- Step 6: Whip the remaining 1/2 cup of heavy cream and decorate the pie with dollops of whipped cream if desired. Refrigerate for at least 2 hours before serving.
Notes
- To prevent a soggy crust, ensure the graham cracker mixture is firmly packed and thoroughly chilled before adding the filling.
- Store leftover pie covered in the refrigerator for up to 3 days, but be aware the crust may soften slightly over time.
- For a festive presentation, garnish each slice with candy corn pieces just before serving to maintain their vibrant color and texture.
- Since gel food coloring is highly concentrated, start with a tiny amount and gradually add more to achieve your desired candy corn hues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American