Go Back
Delicious Shamrock Shake Pie with mint and cream topping, perfect for St. Patrick's Day

Shamrock Shake Pie

A minty, creamy no-bake pie that captures the flavor of the beloved Shamrock Shake, featuring a silky green filling and a crisp graham cracker crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Dessert, No-bake
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Crust
  • 12 pieces graham crackers Buy fresh, crisp sheets for easier crushing.
  • 2 tablespoons brown sugar Adjust depending on sweetness preference.
  • ½ cup butter, melted Use for binding the crust.
For the Filling
  • 2½ cups milk, cold Full-fat milk gives a richer pie.
  • ¼ teaspoon green food coloring Adjust for desired color intensity.
  • 2 teaspoons mint extract Variation in strength; may add more to taste.
  • 5.1 ounces box of instant vanilla pudding mix Ensure it's the instant type for proper setting.
  • 8 ounces container of whipped topping, thawed Use chilled yet thawed for best results.

Method
 

Preparation of the Crust
  1. Crush graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. Mix crumbs with brown sugar and melted butter until evenly moistened.
  3. Firmly press the mixture into the bottom and sides of a 9-inch pie plate.
  4. Chill in the fridge while preparing the filling.
Preparation of the Filling
  1. Whisk together the pudding mix and cold milk for about two minutes, until thickened.
  2. Stir in mint extract and food coloring until evenly combined.
  3. Gently fold in the whipped topping until the mixture is uniform and airy.
Assembly of the Pie
  1. Pour the filling into the chilled graham crust and smooth the top with an offset spatula.
  2. Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours.

Notes

For clean slices, chill the pie for at least 4 hours. Try using a hot knife for clean cuts. Store covered in the refrigerator for up to 3 days.