Shamrock Shake Pie

This no-bake Shamrock Shake Pie blends mint, whipped topping, and pudding in a graham cracker crust for a creamy, cool St. Paddy’s dessert.

this Recipe

It started as a joke. You know the kind—the slightly sarcastic “what if I just turn this into a pie?” moment while standing in your kitchen, craving something sweet, and staring at a box of pudding mix that expired three weeks ago.

Okay, maybe that last part was just me.

The thing is, I love a good Shamrock Shake. There’s something about that green, minty milkshake that just screams childhood and nostalgia and “I’m probably gonna regret this, but it’s worth it.” But this year, when March rolled around, I just… didn’t feel like driving to McDonald’s. And I definitely didn’t feel like wrestling with the drive-thru line behind three minivans full of soccer kids.

So I improvised. Dug through the pantry. Found pudding. Mint extract. A suspicious-looking tub of whipped topping that, miraculously, was still in date. And that’s how this Shamrock Shake Pie was born.

I had no idea it would become such a hit. My husband went back for thirds (which never happens unless there’s chocolate), and my kid told me it “tasted like dessert and a dream had a baby.” I don’t even know what that means, but I’m taking it as a win.

Why You’ll Love This Shamrock Shake Pie Recipe?

Let me just say it: this pie is sneaky. You look at it and think, “Cool. Minty pie. Probably fine.” But then you take a bite and the texture hits you—creamy and fluffy with just enough chill. It tastes like someone turned a milkshake into mousse and gave it a crust.

Here’s why it works:

• It’s minty but not too minty. (No toothpaste vibes, promise.)

• The graham cracker crust is buttery and a little sweet—perfect with that cool filling.

• It’s a no-bake situation, which is great for lazy bakers (aka me).

• It’s green, which is obviously festive and fun, especially if you’re doing the whole St. Paddy’s Day thing.

• And it’s easy to tweak depending on what you like or what’s in your pantry at 9 p.m. when the craving hits.

Plus, it holds up weirdly well in the fridge. I had a leftover slice three days later and it was still 10/10. Maybe even better.

Ingredient Notes:

Here’s what the recipe calls for. I’ll also include the little swaps I’ve tried when I was out of stuff—or just feeling chaotic.

• 12 graham crackers, crushed – I’ve also used a store-bought crust. It works. No shame.

• 2 tablespoons brown sugar – Adds a little depth. I’ve used regular sugar in a pinch.

• ½ cup unsalted butter, melted – You need this for the crust. Salted works if that’s what you’ve got.

• 2½ cups cold milk – Whole milk gives it the best texture, but I’ve used 2% without issues.

• 2 teaspoons mint extract – NOT peppermint. Learned that the hard way.

• ¼ teaspoon green food coloring – Totally optional, but highly recommended for full shamrock vibes.

• 2 (3.4 oz) boxes of instant vanilla pudding – Make sure it’s instant. Trust me.

• 1 (8 oz) container whipped topping, thawed – Cool Whip works like a charm. Homemade whipped cream? Even better if you’ve got the energy.

• Whipped cream + maraschino cherries – Optional, but they make it pretty and feel like a real throwback.

How To Make Shamrock Shake Pie?

Step 1: Crust things up
Mix crushed graham crackers with brown sugar, stir in the melted butter, and mash it all into a 9-inch pie dish. Use the bottom of a measuring cup to really press it down. Stick it in the freezer while you do the rest. If you skip this step, it might crumble a little more when slicing. Still tasty, just messier.

Step 2: The green stuff
In a big bowl, whisk together cold milk, mint extract, and green food coloring. Start light with the coloring—you can always add more, but once it’s neon, there’s no going back. Add the pudding mix and whisk until it thickens up. Takes about 2 minutes. Chill it in the fridge for 5 minutes.

Step 3: Fold gently
Pull the pudding from the fridge and fold in the whipped topping. Don’t stir like a mad person—this is the part where it becomes mousse-y. Once it’s smooth and fluffy, spoon it into your pie crust and smooth out the top.

Step 4: Chill out
Let it set in the fridge for at least 4 hours. Overnight is perfect if you can wait. If not, 2 hours in the freezer also works—just let it sit out for 10-ish minutes before slicing or you’ll need a chisel.

Step 5: Decorate like it’s a retro diner
Whipped cream, maraschino cherries, rainbow sprinkles—go wild. I once added crushed Thin Mints on top and I’m not saying it changed my life, but… it didn’t not.

Storage Options:

But just in case:

• Refrigerate: Cover it and keep it for up to 3–4 days. The crust might get softer, but honestly, it’s still fantastic.

• Freeze it: Wrap it tight, then thaw in the fridge. Cold slices straight from the freezer? Kind of like an ice cream pie situation. I fully support it.

Variations and Substitutions:

• Chocolate crust instead of graham crackers = Girl Scout cookie vibes.

• Mini pies using muffin tins = adorable and portion-controlled (kind of).

• Add chocolate chips or crushed Oreos to the filling for texture.

• No food coloring? Leave it natural, or try a little spinach powder for a health-flex no one asked for.

• Real whipped cream instead of whipped topping = major glow-up.

What to Serve with Shamrock Shake Pie?

Not that you need much, but if you’re going full spread:

• Mint hot cocoa or a boozy Irish coffee

• A fruit plate so you can feel balanced

• Something salty—pretzels, chips, anything to break the sweetness

• Bailey’s on ice if this is an adults-only event

Frequently Asked Questions:

Can I make it ahead of time?
Yes, please do. It actually gets better as it chills.

Can I use peppermint instead of mint?
You can, but it’ll taste way sharper. If it’s your only option, cut the amount in half and taste as you go.

What if I hate food coloring?
Skip it! It’ll still taste great. It just won’t be green. Maybe call it “Invisible Shamrock Pie” and make it a mystery.

This Shamrock Shake Pie might not win any Michelin stars, but it’ll absolutely win hearts at your table. It’s nostalgic, fun, minty, sweet, and honestly? A little unexpected. Which, let’s face it, is kind of what makes it awesome.

Try it once. Make it messy. Forget the garnish. Or go over the top with swirls and sprinkles and edible glitter. Do you.

And when you make it? Please tell me how it went. Did the crust fall apart? Did you eat it straight from the dish with a fork? I want to hear all of it.

Keep the Flavor Coming – Try These:

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Shamrock Shake Pie

Prep Time 10 minutes mins

Chill Time 6 hours hrs

This no-bake Shamrock Shake Pie combines creamy vanilla pudding, mint extract, and whipped topping in a graham cracker crust—an easy, festive dessert ideal for St. Patrick’s Day and beyond.

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8 Servings

Ingredients

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• 12 graham crackers crushed (or one 9-inch pre-made graham cracker crust)
• 2 tablespoons brown sugar
• ½ cup unsalted butter melted
• 2½ cups cold milk
• 2 teaspoons mint extract
• ¼ teaspoon green food coloring optional
• 2 3.4-ounce packages instant vanilla pudding mix
• 1 8-ounce container whipped topping, thawed
• Whipped cream and maraschino cherries for garnish (optional)

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Instructions

 

Prepare the Crust:

1. In a mixing bowl, combine the crushed graham crackers and brown sugar. Add the melted butter and stir until the mixture resembles moist sand. Press firmly into a 9-inch pie dish, ensuring an even layer across the base and up the sides. Freeze the crust for 10 to 15 minutes to set.

Prepare the Filling:

1. In a large mixing bowl, whisk together the cold milk, mint extract, and green food coloring (if using). Add the instant vanilla pudding mixes and whisk continuously for approximately 2 minutes, or until the mixture is smooth and thick. Cover and refrigerate the pudding mixture for 5 minutes to further set.

Incorporate the Whipped Topping:

1. Gently fold the thawed whipped topping into the chilled pudding mixture. Continue folding until the mixture is fully incorporated and smooth, taking care not to deflate the whipped topping.

Assemble the Pie:

1. Remove the prepared crust from the freezer and spoon the filling into the crust. Smooth the surface with a spatula or spoon.

Chill the Pie:

1. Refrigerate the pie for 4 to 6 hours, or until firm. Alternatively, freeze the pie for 2 to 3 hours, allowing it to sit at room temperature for 10 minutes prior to serving.

Garnish and Serve:

1. Before serving, garnish with whipped cream and maraschino cherries, if desired. Slice and serve chilled.

Notes

To prepare this pie as a gluten-free dessert, substitute the graham crackers with certified gluten-free graham crackers or a ready-made gluten-free pie crust. Confirm that the pudding mix and food coloring are labeled gluten-free, and ensure that all other packaged ingredients are certified gluten-free to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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