Shamrock Shake Pie

This Shamrock Shake Pie is a cool, creamy no-bake dessert that tastes just like the classic minty treat everyone loves. With a fluffy green filling poured into a ready-made crust, it comes together in about 10 minutes and then chills into the perfect sliceable pie.

It’s an easy, fun dessert that’s great for parties, St. Patrick’s Day, or anytime you’re craving something sweet and refreshing.

Maybe its the fact that I live in Savannah where the country’s 2nd largest St. Patrick’s Day parade takes place, or maybe it’s because I have green eyes…whatever the cause is, I LOVE St. Patrick’s Day, and if you’ve already made my St. Patrick’s Day Cupcakes, you know I don’t mess around when it comes to festive desserts.

This pie takes everything we love about the iconic McDonald’s Shamrock Shake and turns it into a sliceable, shareable dessert you can make at home. It’s got that cool, creamy mint flavor topped with a bright red maraschino cherry we all go wild for.

Why I love this recipe

• It takes only 10 minutes to put together. No baking, no stress.
• It’s endlessly customizable because I can swap the crust, adjust the color, and make it my own.
• It makes the perfect St. Patrick’s Day showstopper or a fun treat any time mint season rolls around.

Ingredients

• graham cracker crust – store bought for convenience and a ready-to-use base
• vanilla instant pudding mix – for a smooth and creamy filling
• milk – helps the pudding set and creates a rich texture
• whipped topping – makes the pie light and fluffy, plus extra for topping if desired
• mint extract – adds a cool and refreshing flavor
• green gel food coloring – gives the pie its classic minty green color
• maraschino cherries – optional, for a bright and fun finishing touch

Step by step

1. In a large bowl, whisk the instant pudding mix together with the milk until smooth and slightly thickened.
2. Stir in the mint extract and a generous amount of green gel food coloring. Whisk until the color is evenly blended throughout.
3. Fold in the whipped topping, adding a little more food coloring if needed, until you reach your preferred minty green shade.
4. Spread the filling into the prepared pie crust, smoothing the top into an even layer.
5. Place the pie in the refrigerator and chill for at least 4 hours or overnight so it can fully set.
6. Before serving, add a dollop of whipped topping and finish with a maraschino cherry on top.

Variations

There are so many ways to make this pie your own. If you want a richer, more indulgent base, swap the graham cracker crust for an Oreo cookie crust — the chocolate-mint combo is a classic for a reason.

You can also layer shaved chocolate or mini chocolate chips into the filling before chilling for a grasshopper pie vibe.

Storage

Keep leftover pie covered in the refrigerator and enjoy it within three days. Just press plastic wrap directly onto the surface of the filling to help it stay creamy. For the prettiest presentation, top with whipped cream and cherries right before serving.

I do not suggest freezing since the whipped filling tends to become watery once thawed.

If you try this recipe please comment and rate it below, I love hearing from you!