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Celebrate St. Patrick’s Day with this no bake shamrock pie recipe. With a homemade graham cracker crust and a creamy mint filling, it’s an easy dessert for St. Paddy’s Day and tastes like a Shamrock Shake!
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Easy St. Patrick’s Day Pie Recipe
If you’re a fan of Shamrock Shakes, you’re going to love this easy shamrock shake pie recipe. It’s basically everyone’s favorite Mcdonald’s shamrock shake in pie form! This no-bake pie is cool, creamy and minty and makes a delicious St. Patrick Day dessert!
We make eggnog pie and peppermint pie for easy desserts during the holidays, and this St Patrick’s Day pie is made the same way. Only the flavor and color are different. I made a homemade graham cracker crust this time, but you can definitely use a store-bought graham cracker crust.
This easy pie is the perfect dessert to serve with Corned Beef and Cabbage or Reuben Casserole.
Ingredients
You only need a few simple ingredients for shamrock pie. They should be easy to locate in your grocery store. Full amounts are in the printable recipe card below.
- Graham crackers — to make the homemade crust
- Butter — I use salted butter, but unsalted butter is fine
- Sugar – to add a little sweetness to the crust
- Vanilla instant pudding mix — Jello pudding or generic instant vanilla pudding mix. Not cook and serve pudding
- Milk — Use whole milk or 2 percent
- Mint extract — for flavor
- Green food coloring — for color
- Cool Whip — Thawed. Whipped topping makes the pie filling nice and fluffy and holds its shape.
How to Make Shamrock Shake Pie
To make the crust, just crush up some graham crackers and mix with melted butter and sugar. You can do this in a food processor or blender or in a large freezer bag using a rolling pin.
Pat the crumbs into a prepared pie pan, and freeze for about 15 minutes while you make the pie filling.
Next, mix the instant pudding and milk in a large mixing bowl using an electric mixer until well blended. Alternately, you can use a stand mixer with a paddle attachment.
Add the green food coloring and peppermint extract to the pudding mixture. Then, mix until the filling green throughout. It will look like bright green goo, but adding the whipped topping will make it better!
Fold the Cool Whip into the pudding mixture using a rubber spatula until the filling is light and fluffy.
Then, spoon the filling into the prepared crust. I like to pipe the remaining Cool Whip around the edges of the pie. Then, you can decorate with green sprinkles or shamrock sprinkles now or before you serve the pie.
Storage
This delicious dessert needs to firm up in the refrigerator for several hours or overnight before serving. You can make it a day ahead of time. Refrigerate leftovers for 3-4 days in an airtight container or covered with plastic wrap.
Substitutions and Tips
Use a cookie crust or Oreo crust in place of graham cracker. You can also use a frozen pie crust or refrigerated pie crust and bake it before filling.
Make sure the Cool Whip is thawed before using, and use a spatula, not an electric mixer so the filling stays light and fluffy.
Garnish the pie with whipped cream, whipped topping or stabilized whipped cream and maraschino cherries — like the shake! Tip — pat the cherries dry to remove extra red liquid before decorating. You can also add chopped Andes mints or chocolate shavings.
I recommend tasting the filling before adding it to the crust. You can always add another drop of mint flavor or food coloring if you like.
More Saint Patrick’s Day Desserts
Try my Mint Chocolate Chip Dip, Lime Jello Poke Cake or Green Cake Mix Cookies next, and check out more St Patrick’s Day recipes your family will love!
Shamrock Pie Recipe
Ingredients
Pie Crust
- 6 tablespoons butter
- 3 tablespoons white sugar
- 24 graham crackers 12 sheets
Pie Filling
- 3.4 oz instant vanilla pudding
- ¾ cup milk
- ¼ teaspoon green gel food coloring
- ½ teaspoon peppermint extract
- 2 cups Cool Whip thawed
Instructions
Pie Crust
- Crush the graham crackers in a food processor or in a freezer bag, using a rolling pin
- Melt butter, and mix with cracker crumbs and sugar until mixture is the texture of wet sand
- Spray a 9-inch pie pan with non stick spray, and press the cookie mixture in the bottom of the pie plate, using a large spoon or measuring cup. Place in freezer while you prepare the filling
Pie Filling
- Pour the dry pudding mix into a large mixing bowl
- Add the milk, and beat with electric mixer on medium speed until well combined
- Add the green food coloring, and mix until combined
- Add the peppermint extract, and mix well
- Gently fold in the Cool Whip using a spatula until well blended
- Spoon the filling into the prepared pie crust, and smooth until nice and even
- Refrigerate for at least 4 hours or until set. Decorate with remaining Cool Whip and maraschino cherries and green sprinkles if desired
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow! So easy to make! hardest part is waiting for it to set up! Making it again for St. Patrick’s Day!
Sounds like a plan. So glad you liked the pie!