This Shamrock Shake Pie is a creamy, minty, and utterly delicious no-bake dessert inspired by the classic Shamrock Shake. Whether it's St. Patrick's Day or just a fun treat for any time of year, this pie brings a cool and refreshing mint flavor combined with a sweet, creamy filling. Perfect for anyone who loves a bit of festive flair in their dessert, it’s easy to make and guaranteed to impress your friends and family.

Ingredients

For the Crust:

1 ½ cups crushed Oreos (or graham crackers)

5 tablespoon melted butter

For the Filling:

1 (8 oz) package cream cheese, softened

1 (14 oz) can sweetened condensed milk

1 (3.4 oz) box instant vanilla pudding mix

1 cup whole milk

½ teaspoon peppermint extract

Green food coloring (a few drops, as needed)

2 cups whipped topping (like Cool Whip)

For Topping:

Whipped cream

Crushed Oreos or Andes mints

Maraschino cherries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:
I start by mixing the crushed Oreos and melted butter in a bowl. Once combined, I press the mixture into the base of a 9-inch pie pan. After that, I chill it in the fridge for about 10-15 minutes so the crust firms up.

Prepare the Filling:
For the filling, I beat the cream cheese until smooth, then add in the sweetened condensed milk, vanilla pudding mix, and whole milk. I mix everything together until it’s creamy. After that, I stir in the peppermint extract and green food coloring until the filling is evenly colored and flavorful. Finally, I gently fold in the whipped topping to keep the texture light and airy.

Assemble & Chill:
I pour the creamy filling into the chilled crust and smooth the top to make it look nice and neat. Then, I pop it into the fridge for at least 4 hours (or overnight) so it can set properly.

Decorate & Serve:
Once the pie is set, I pipe or dollop some whipped cream on top. I love sprinkling crushed Oreos or Andes mints on top for an extra touch of flavor, and then I add a maraschino cherry to make it even more festive. Now, it's ready to serve!

Servings and Timing

This recipe yields about 8 servings, depending on how large I cut the slices. It takes about 15 minutes of active prep time, plus at least 4 hours of chilling to allow the pie to set properly. If I have time, I recommend refrigerating it overnight for the best texture and flavor.

Variations

Minty Twist: If I want to amp up the minty flavor, I can add a bit more peppermint extract.

Crust Options: I can swap out the Oreo crust for a graham cracker crust if I want a lighter flavor. It’s all about personal preference!

Boozy Option: For an adult twist, I can add a splash of crème de menthe to the filling for a minty, boozy flavor.

Decorative Toppings: Depending on the occasion, I can switch up the toppings – crushed Andes mints, chocolate chips, or even a drizzle of chocolate sauce could be fun alternatives!

Storage/Reheating

To store the Shamrock Shake Pie, I keep it in an airtight container in the fridge. It will stay fresh for up to 4 days. Since this is a no-bake pie, there’s no need for reheating – just serve it chilled straight from the fridge.

FAQs

Can I use a store-bought crust for this pie?

Yes, I can definitely use a store-bought graham cracker or Oreo crust if I’m short on time or just want to make it even easier.

Can I make this pie ahead of time?

Absolutely! In fact, this pie is great for making ahead. It needs at least 4 hours in the fridge to set, so making it the night before is the perfect plan.

Can I freeze this pie?

While it’s not necessary, I can freeze the pie if needed. Just make sure to wrap it well to prevent freezer burn. To serve, I’ll need to let it thaw in the fridge for a few hours before slicing.

How do I know if the pie is fully set?

I’ll know the pie is fully set when the filling is firm and doesn’t jiggle when I gently shake the pie pan. If I’m not sure, I can let it chill a bit longer to be safe.

Can I use low-fat or non-dairy alternatives?

Yes, I can use low-fat cream cheese, milk, and whipped topping to make the pie a bit lighter. If I want a dairy-free version, I can swap the cream cheese and milk for dairy-free alternatives.

Conclusion

This Shamrock Shake Pie is a fantastic treat that’s both easy to make and delicious to eat. The creamy, minty filling paired with the crunchy crust makes it a dessert everyone will love, whether it's for St. Patrick’s Day or any occasion that calls for something sweet and festive. I love how customizable it is, and I know it’ll be a hit whenever I serve it. Enjoy.

Recipe:

Shamrock Shake Pie

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Author: Cheryl
Total Time: 4 hours 15 minutes (or overnight)
Yield: 8 servings
Diet: Vegetarian

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Description

Celebrate St. Patrick's Day with this creamy and refreshing Shamrock Shake Pie! This easy, no-bake dessert features a minty filling, buttery crust, and festive toppings like whipped cream and crushed Oreos. Perfect for anyone who loves the classic Shamrock Shake, it’s a treat that's both simple to prepare and fun to serve. Whether you're celebrating St. Patrick's Day or just craving a minty, creamy dessert, this pie is sure to impress.

Instructions

Make the Crust:
- In a bowl, mix the crushed Oreos with melted butter. Press the mixture into a 9-inch pie pan to form the crust.
- Chill in the fridge for 10-15 minutes to firm up.
Prepare the Filling:
- Beat the softened cream cheese until smooth.
- Add the sweetened condensed milk, vanilla pudding mix, and milk, mixing until creamy.
- Stir in the peppermint extract and green food coloring, adjusting until the desired color and flavor are achieved.
- Gently fold in the whipped topping to maintain a light and airy texture.
Assemble & Chill:
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight, to allow the pie to set.
Decorate & Serve:
- Once set, top with whipped cream, crushed Oreos or Andes mints, and a maraschino cherry.
- Slice and serve chilled.