Description

This Easy Shamrock Shake Pie is a no-bake, creamy, minty dessert inspired by the iconic Shamrock Shake, set in a crunchy graham cracker crust—perfect for St. Patrick’s Day celebrations with minimal prep time.

Ingredients

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Crust

12 full sheets graham crackers
2 tbsp brown sugar
0.5 cup (1 stick) butter, melted

Filling

2.5 cups milk, cold
0.25 tsp green food coloring (gel preferred)
2 tsp mint extract
1 box (5.1 oz) instant vanilla pudding mix
1 container (8 oz) whipped topping, thawed

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Instructions

Make the crust: In a food processor, pulse graham crackers and brown sugar into fine crumbs. With motor running, drizzle in melted butter until mixture resembles wet sand. Press firmly into a greased 9-inch pie dish. Freeze for 15-20 mins.
Prepare the filling: In a large bowl, whisk cold milk, food coloring, and mint extract until combined and green. Add instant pudding mix and whisk vigorously for 2-3 mins until thickened. Let stand 5 mins.
Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture with a spatula until smooth and no white streaks remain.
Assemble the pie: Spoon the green filling into the frozen crust. Smooth the top. Cover loosely and freeze for at least 6 hours, or overnight, until completely firm.
Serve: Let pie sit at room temp for 5-10 mins before slicing for cleaner cuts. Garnish with whipped cream, cherries, or chocolate shavings as desired. Serve cold.

Notes

For the brightest green color and best texture, use gel food coloring instead of liquid.
Ensure your milk is very cold before mixing with the pudding mix for proper thickening.
When folding in the whipped topping, be gentle to maintain a light, airy filling.
For the cleanest slices, let the frozen pie sit at room temperature for 5-10 minutes and use a hot knife.
You can make this pie up to a week ahead and store it tightly wrapped in the freezer.