Why I love this shamrock shake pie recipe
If you’re anything like me and can’t get enough of that nostalgic minty flavor once March rolls around, this no-bake shamrock shake pie is going to be your new best friend.
It takes all the creamy, refreshing goodness of the classic seasonal treat and turns it into a show-stopping dessert that looks stunning on any dessert table.
The best part? Since it’s a no-bake recipe, you can skip the oven entirely and spend more time enjoying the party instead of scrubbing flour off the counters.
The secret is that light-as-air pudding filling. It’s velvety, perfectly green, and tastes so much more indulgent than a recipe this simple has any right to be.
Whether you’re throwing a grand bash or an intimate festive brunch, this pie is the ultimate “must-make” for any host who believes
Whether you’re hosting a festive St. Patrick’s Day brunch or throwing a big bash, this pie is a total crowd-pleaser.
It’s cool, minty, and just a little bit fancy. So it’s the perfect “must-make” recipe for anyone who believes that a beautiful party dessert should be as effortless as it is delicious.
Looking for more no-bake St Patrick's Day desserts? You'll love Shamrock Mint Chocolate Fudge and Grasshopper Parfait.
Ingredients
Here is your shopping list (for 8 slices):
- Crackers – 1½ cups graham cracker crumbs or 12 graham cracker sheets. (I’m lazy so I always get the crumbs).
- Sugar – 3 Tablespoons granulated sugar
- Dairy – 6 Tablespoons butter, 2 cups milk.
- Pudding – 2 small (3.4-oz) boxes of instant vanilla pudding
- Coloring – 6 to 8 drops green food coloring
- Flavoring – 1 teaspoon mint extract
- Frozen goods – 1 8-oz container whipped topping
- Garnish – whipped cream, 8 maraschino cherries, green sprinkles
How to make shamrock shake pie
1 | Prep work
Take the whipped topping out of the freezer an hour or two ahead of time to give it time to thaw.
If you bought graham crackers instead of crumbs, start by crushing them.
You can do this either in a food processor (my favorite way).
Or by placing them in a resealable plastic bag and using a rolling pin to crush them into fine crumbs.
In either case, you want small, even pieces to create a smooth crust.
Melt the butter. You can do this over low heat on the stove or in the microwave.
2 | Make the crust
Add the crushed graham crackers, sugar and melted butter to a mixing bowl.
Stir until everything is evenly combined. The mixture should hold together when pressed.
Press the mixture into a pie plate using the back of a spoon or your fingers, pressing firmly to create an even layer across the bottom and up the sides.
Use the bottom of a glass or measuring cup to press down and smooth out the crust for a compact, even base.
Place in the freezer to firm up while you make the filling.
3 | Make the filling
In a large bowl, beat the pudding mix and milk with a hand or stand mixer until the mixture thickens, about 2 minutes.
Make sure to scrape down the sides of the bowl so everything mixes evenly.
Add a few drops of green food coloring and the mint extract, then beat again until fully incorporated.
Gently fold in the whipped topping with a spatula. Don’t beat this with the mixer or it will lose it’s fluffiness.
Spoon the filling into the prepared crust, then use the back of a spoon or an offset spatula to gently push the filling toward the edges, smoothing the top.
4 | Chill
Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours.
For best results, chill it overnight. This allows the filling to set fully and develop a firmer texture.
If you’re in a hurry, a few hours will still give you a tasty pie, but overnight is ideal for a firm, slice-able dessert.
5 | Decorate
Before serving, garnish with dollops of whipped cream and maraschino cherries
To make sure the toppings are evenly distributed, I start by putting 4 dollops of whipping cream, evenly spaced around the pie.
Then fill in the gaps with another dollop.
Finally, top each dollop of whipped cream with a maraschino cherry and a few St Patrick’s Day sprinkles.
Then you know exactly where to cut the slices so everyone gets some of the garnishes.
Storage
To store, cover the pie tightly with plastic wrap or aluminum foil to prevent it from absorbing other fridge odors.
Then store it in the refrigerator for up to 3 days.
Shamrock Shake Pie
Ingredients
- 1½ cups graham cracker crumbs or 12 graham cracker sheets crushed
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter melted
- 2 small (3.4-ounce) packages instant vanilla pudding
- 2 cups milk
- 6 to 8 drops green food coloring
- 1 teaspoon mint extract
- 1 8-ounce container whipped topping thawed
- Garnish – whipped cream, St Patrick's Day sprinkles, maraschino cherries
Equipment
- medium bowl
- 9″ pie pan
- measuring cups and spoon
- mixer with mixing bowl
- Spatula
Instructions
- In a medium bowl, stir the graham cracker crumbs with the sugar and melted butter.1½ cups graham cracker crumbs or 12 graham cracker sheets, 3 Tablespoons granulated sugar, 6 Tablespoons butter
- Press the mixture into a pie plate.
- Set in the freezer.
- With a mixer, beat the pudding mix and milk in a large bowl.2 small (3.4-ounce) packages instant vanilla pudding, 2 cups milk
- Mix in the food coloring and mint extract.6 to 8 drops green food coloring, 1 teaspoon mint extract
- Fold in the whipped topping by hand.1 8-ounce container whipped topping
- Spoon the mixture into the pie crust, then gently push to the edges.
- Chill for 4 hours, or overnight to set extra firm.
- Garnish with whipped cream, sprinkles and cherries.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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