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A vibrant slice of shamrock shake pie with a graham cracker crust, topped with fluffy whipped cream and a bright red cherry.
Daniel

Ultimate No-Bake Shamrock Shake Pie

Capture the magic of the seasonal favorite in this creamy, minty, no-bake pie with a rich chocolate cookie crust. It's the perfect easy dessert for St. Patrick's Day or any time you crave that iconic mint-vanilla flavor.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookie Crust
  • 24 chocolate sandwich cookies such as Oreos
  • 6 tbsp unsalted butter melted
For the Shamrock Shake Filling
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 2 cups vanilla ice cream softened until just stir-able
  • 1 1/2 tsp peppermint extract not mint extract
  • 1/4 tsp vanilla extract
  • 8-10 drops green food coloring gel or liquid
  • 8 oz frozen whipped topping thawed (e.g., Cool Whip)
For the Topping (Optional)
  • 1 cup whipped topping or sweetened whipped cream
  • Chocolate shavings or chocolate syrup for garnish
  • Green sprinkles for garnish

Equipment

  • 9-inch pie plate
  • Food processor
  • Electric Mixer (Hand or Stand)
  • Large Mixing Bowl
  • Rubber spatula

Method
 

Prepare the Crust
  1. Add the chocolate sandwich cookies to a food processor and pulse until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
  2. Pour the cookie crumbs into a medium bowl. Add the melted butter and stir with a fork until all the crumbs are evenly moistened, like wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a tight, even crust.
  4. Place the crust in the freezer to set for at least 20 minutes while you prepare the filling.
Make the Filling
  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
  2. Add the softened vanilla ice cream, peppermint extract, and vanilla extract to the bowl. Beat on low speed until just combined, then increase to medium and beat until smooth and uniform.
  3. Add the green food coloring, a few drops at a time, and mix on low speed until you reach your desired shade of light, minty green.
  4. Gently fold in the thawed whipped topping with a rubber spatula until no white streaks remain. Be careful not to overmix, as this will deflate the filling.
Assemble and Freeze the Pie
  1. Remove the chilled crust from the freezer. Pour the shamrock filling into the crust and spread it evenly with the spatula, creating a smooth top.
  2. Cover the pie loosely with plastic wrap or foil, being careful not to let it touch the surface of the filling. Freeze for at least 6 hours, or preferably overnight, until the filling is firm enough to slice.
Decorate and Serve
  1. Before serving, let the pie sit at room temperature for 5-10 minutes to make slicing easier.
  2. Top the pie with dollops or swirls of whipped topping. Garnish with chocolate shavings or a drizzle of chocolate syrup and festive green sprinkles.
  3. Slice with a sharp knife, wiping the blade clean between cuts, and serve immediately.

Notes

For best results, allow the pie to freeze overnight to ensure it's fully set and easy to slice. Store leftover pie covered in the freezer for up to 1 week. You can adjust the amount of peppermint extract to your taste, starting with 1 teaspoon and adding more if desired. Be sure your ice cream is just softened, not completely melted, for the best texture.