Shamrock Shake Pie on the table.
No bake Shamrock Shake Pie is made to mimic the flavor of your favorite mint milkshake, but served by the slice without a straw! Perfect sweet treat for St. Patrick's Day!
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Shamrock Shake Pie turns your favorite McDonald’s minty milkshake into a smooth and creamy no bake pie. Easy to make for St. Patrick’s Day and perfect for Christmas too!

Shamrock Shake Pie on a white plate with whipped topping and cherry on top.


St. Patrick’s Day Pie

Our easy no bake Shamrock Shake Pie recipe is a fun way to recreate the refreshing mint flavor of McDonald’s seasonal drink – the Shamrock Shake.

This Shamrock dessert captures the same creamy texture, bright green color, and mint taste as the classic drink, but this recipe replaces the vanilla ice cream for a pie filling made with pudding and Cool Whip and piles it into a no cook crumbly crust.

Don’t wait for March to make your favorite St. Patrick’s Day desserts; a green pie is great any day or time of year, especially when you feel like a slice today instead of waiting for McDonald’s seasonal sip!

Why We Love Shamrock Shake Pie Recipes

  • Quick and easy desserts are perfect when you’re hosting a party.
  • Uses a handful of simple ingredients.
  • Tastes similar to a shamrock shake, but served as a cool and creamy slice instead of a sip.
  • Green colored food should never be feared!
  • Perfect sweet treat for St. Patrick’s Day and Christmas parties, potlucks, or dessert.

Shamrock Shake Pie Ingredients

Shamrock Shake Pie ingredients.
  • Graham crackers
  • Brown sugar
  • Unsalted butter: You can use salted butter if you prefer.
  • Milk: I used 2% milk for my pie filling. You can also use whole milk to achieve the creamiest result.
  • Green food coloring
  • Mint extract
  • Vanilla instant pudding: I used JELL-O Instant Vanilla Pudding mix. Make sure you get instant pudding and not “Cook & Serve.”
  • Whipped topping or Cool Whip: Feel free to make your own stabalized Whipped cream.

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Create Your Crust: I used Honey Graham Crackers to create my pie crust, but you can use a store-bought graham cracker crust to save time! You can use Oreo Cookies or even buy a pre-make Oreo cookie pie crust for a chocolate mint combination.
  • Make It Chocolate Mint: For a chocolate mint flavor combination, you can use Oreo Cookies for the crust (or buy a pre-make Oreo cookie pie crust). Or mix some chocolate chips, crushed Oreos, or small size candy pieces into the filling and make Shamrock McFlurry pie!
  • Swap The Sugar: Light or dark brown sugar can be used for the crust to help the graham cracker crumbs stick together.
  • Decorate Your Dessert: In addition to the whipped cream and maraschino cherries, you can top your Shamrock pie with cookie crumbs (like Girl Scout Thin Mint cookies or Grasshopper cookies), green sprinkles, or a sprig of mint.
bitten Shamrock Shake Pie on a white plate.

How to Make Shamrock Shake Pie

  1. Create The Crust: Blend together the graham crackers and brown sugar. Pour in the melted butter until the crumbs stick together and press into pie dish. Freeze until the crust is firm. (Image 1)
  2. Prepare The Pudding: Whisk the together the milk, food coloring, and mint extract. Add the pudding mix and continue whisking until the pudding thickens. Let the pudding rest for about 5 minutes to thicken more. (Image 2)
  3. Form The Filling: Fold the whipped topping into the pudding (Image 3) then spoon the pie filling into the crust. Place in the freezer for at least 6 hours or until the filling is completely set. (Image 4)
  4. Slice And Serve: Top with whipped cream and maraschino cherries, slice, and serve cold. Enjoy!
Create the crust. Prepare the pudding in a bowl. Fold the whipped topping into the pudding. Pour the pie filling into the crust and smooth out the top of the pie.

Tips For Making Shamrock Shake Pie

  • I used Wilton’s “Kelly Green” gel food color for this recipe. It can be found on Amazon or at JoAnn.
  • Two teaspoons or mint extract was the perfect amount of mint for me, but feel free to taste the pie and add more if you want an even stronger flavor.
  • Make sure to press the crumbs firmly into the pie dish to help keep the crust together when you slice into it. Use the flat bottom of a glass or cup to press them in tightly.
  • Leaving the pie at room temperature for longer than 30 minutes may cause the pie filling to become too soft and melty.

How to Store Shamrock Shake Pie

  • To Store: Wrap the pie with plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 7 days.
Shamrock Shake Pie with whipped cream and maraschino cherries,

Frequently Asked Questions

What if I can’t find the large boxes of vanilla pudding mix?

If you can’t find the large (5.1-ounce) boxes of vanilla pudding mix, use 2 (3.4-ounce) boxes, and increase the milk to 3 cups. The pie filling will be taller but still taste the same.

Should this pie be frozen?

Most similar recipes call for this pie to be chilled in the fridge, but I found that the filling was too soft for this, and the slices would melt after a few minutes at room temperature. That’s why I recommend freezing this pie. The slices will be easier to manage and thaw quite quickly at room temperature.

More St. Patrick's Day Recipes

cutting a slice of shamrock pie.

Other Easy Copycat Recipes

If you tried this Shamrock Shake Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 4 votes
Shamrock Shake Pie on the table.

Shamrock Shake Pie

Serves — 8
No bake Shamrock Shake Pie is made to mimic the flavor of your favorite mint milkshake, but served by the slice without a straw! Perfect sweet treat for St. Patrick's Day!
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes

Ingredients
  

  • 12 graham crackers
  • 2 tablespoons brown sugar
  • ½ cup butter melted
  • cups milk cold
  • ¼ teaspoon green food coloring
  • 2 teaspoons mint extract
  • 5.1 ounces box of instant vanilla pudding mix
  • 8 ounces container of whipped topping thawed

Instructions
 

  • Grease a 9-inch pie dish with butter or shortening and set it aside. Place the graham crackers and brown sugar in a food processor and blend until the graham crackers become fine crumbs. While the food processor runs at low speed, gradually pour in the melted butter until the crumbs start to stick together. Firmly press the crumbs into the bottom and up the sides of the pie dish, and place it in the freezer for 15-20 minutes, or until the crust is firm.
    12 graham crackers, 2 tablespoons brown sugar, ½ cup butter
  • While the crust is freezing, whisk the milk, green food coloring, and mint extract in a large bowl until the food coloring is distributed evenly and the milk is green. Add the vanilla pudding mix, and continue whisking until the pudding starts to thicken. Let the pudding rest for about 5 minutes to thicken up more.
    2½ cups milk, ¼ teaspoon green food coloring, 2 teaspoons mint extract, 5.1 ounces box of instant vanilla pudding mix
  • Fold the whipped topping into the pudding until it is well mixed, then spoon the pie filling into the crust, and smooth out the top of the pie. Place the pie in the freezer for at least 6 hours or until the filling is completely set.
    8 ounces container of whipped topping
  • Top with whipped cream and maraschino cherries, if desired, and serve cold.

Jenn’s Notes

Storage:
  • To Store: Wrap the pie with plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 7 days.
Tips:
  • I used Wilton’s “Kelly Green” gel food color for this recipe. It can be found on Amazon or at JoAnn.
  • Two teaspoons or mint extract was the perfect amount of mint for me, but feel free to taste the pie and add more if you want an even stronger flavor.
  • Make sure to press the crumbs firmly into the pie dish to help keep the crust together when you slice into it. Use the flat bottom of a glass or cup to press them in tightly.
  • Leaving the pie at room temperature for longer than 30 minutes may cause the pie filling to become too soft and melty.

Nutrition Info

Calories: 383kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 395mg | Potassium: 193mg | Fiber: 1g | Sugar: 33g | Vitamin A: 499IU | Calcium: 137mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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