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This fun no-bake Shamrock Shake Pie is all about cool minty goodness. The creamy green filling’s inspired by the famous shake you know, and it’s a breeze to toss together. You really only need six things and a little time—perfect for St. Paddy’s Day or just whenever you want something green and sweet.
Why No-Bake Treats Rock
You get all the flavors of a Shamrock Shake in a dessert that’s super easy to share. It looks awesome, takes barely any prep, and is awesome when it’s hot out. Everyone will love how bright and fresh it tastes, and serving’s a snap!
Lineup for What You’ll Need
- Optional toppings:
- Mint leaves: grab 8-10, look for small and unblemished
- Cherries: 8-10 maraschino, stems on and make sure they’re well-drained
- Whipped cream: 1 cup (240ml), pop a teaspoon powdered gelatin in to stabilize
- Crumble crust: 9 inches across (23cm), about 1.5 inches deep (3.8cm), homemade or store version works:
- For homemade: use 1.5 cups (180g) graham crumbs
- Then mix in 1/3 cup (67g) sugar
- And add 6 tablespoons (85g) melted unsalted butter
- Mint extract: 1/2 teaspoon (2.5ml), go with pure peppermint if you can, not spearmint, oil base is best, clear color
- Green food gel or drops: 8-10 drops of gel or 15-20 drops of liquid, pro grade is awesome for perfect green (RGB: 0, 168, 107)
- Cool Whip: One tub (8 oz/226g), make sure it’s totally thawed out in the fridge (at least 4 hours, around 40°F/4°C)
- Chilled whole milk: 1 1/2 cups (360ml), as cold as possible (35-40°F/2-4°C), 3.25% fat, ultra-filtered if you want
- Pudding mix, instant: 1 box (3.4 oz/96g), vanilla or white chocolate flavor, smooth and clump-free, check that expiration label
Expert Steps for Putting it Together
- Chill Time
- Put the finished pie in the fridge uncovered for at least 2 hours until it’s super firm (shoot for 40°F/4°C). It should feel set and not sticky at all. The exact chill time depends on your fridge.
- Mix the Filling
- Start with pudding mix and cold milk in a big bowl. Whisk for 2 minutes, no more, until it’s thick enough to coat a spoon and hold a little shape. Let it sit 5 minutes to firm up even more.
- Get Everything Ready
- Check your kitchen’s cool—keep it in the 68-72°F (20-22°C) range, under 60% humidity. Lay out everything you need: a big bowl, measuring stuff, spatulas (a rubber one and an offset for smoothing), and a whisk.
- Add Color and Flavor
- Drizzle in green food coloring bit by bit, mixing well each time, until it looks minty fresh (RGB: 0, 168, 107). Pour in half the mint extract to taste and mix. Add more if you want it extra minty.
- Mound and Smooth
- Spoon all that fluffy mint batter into the pie crust, letting it pile up into a little dome. Smooth the top and edges with your offset spatula so it looks neat—it should be about 2-2.5 inches tall (5–6.3cm).
- Gently Fold in the Whip
- Dump in the Cool Whip in three separate bunches, folding gently with a spatula to keep things airy. It should come out light, evenly green, and not streaky at all.
- Sneak Peek Topper Time
- Right before serving, squeeze some whipped cream rosettes (make about 8-10 around the edge), top each with a cherry, and nestle fresh mint between them. Keep chilled till you’re ready to dig in.
Key Tricks for Best Results
Make sure your milk and Cool Whip are really cold—helps the pie set up nice. Measure the mint extract so it doesn’t get too strong. Test a sample before using the full amount. Don’t try with partly thawed Cool Whip.
Switch It Up With Fun Twists
Want to change it? Try a chocolate cookie crust. Mix in 1/2 cup (85g) mini chocolate chips for crunch, or layer chocolate pudding underneath for extra wow factor. For a dairy-free pie, swap for coconut milk and dairy-free pudding mix.
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How to Store and Slice
Keep leftovers wrapped in the fridge at 40°F/4°C, good for up to three days. Freezing isn’t a good idea. If you want clean slices, dip a knife in warm water and wipe between each cut. Eat within half an hour of pulling it out of the fridge for best texture.
Common Questions
- → Can I prep this pie in advance?
Sure thing! You can make the pie up to a couple of days early and stash it in the fridge. Wait to put on whipped cream and cherries until it's time to eat.
- → Is it okay to swap in sugar-free pudding?
Definitely, sugar-free instant pudding works well. Just be sure you use the same sized box you'd usually grab.
- → Are mint extract and peppermint the same?
They're different. Stick to mint extract because peppermint makes the flavor stray from that signature Shamrock Shake vibe.
- → My pie won’t firm up—what happened?
Double check you grabbed instant pudding and not the cook-and-serve kind. Also, let the pie chill in the fridge for at least four hours so it sets up right.
- → Can I mix up my own pie crust?
Yep! Any graham cracker crust will do—just make sure you really press it into the pan before pouring in your filling.