Is there a flavor in Shamrock Shakes that only came around for a few weeks every year? I’m talking creamy, dreamy, minty goodness baked into a graham cracker crust. It’s like a cheesecake and a Shamrock Shake had a baby, and that baby is the most delicious thing you’ll make all year. It’s even easier than making a classic chocolate pie, and trust me, this is the best recipe.Shamrock Shake Pie is *way* more fun.
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What is a Shamrock Shake Pie?
Think of it as a no bake cheesecake, but with a vibrant minty twist. It’s essentially a creamy filling flavored with mint extract and green food coloring, set in a pre-made graham cracker crust. I know, I know, “food coloring!” but trust me, just a tiny bit gives it that authentic Shamrock Shake vibe. It’s surprisingly simple to make, and the best part? No oven required! What’s a good dessert for St. Patrick’s Day?
Why you’ll love this recipe?
What do I love the most about this book?Shamrock Shake PieHow easy it is to throw together. We’re talking minimal effort, maximum flavor.
- Flavor:The combination of creamy cheesecake filling with the refreshing mint is just incredible. It’s sweet, but not too sweet, and that little hint of mint makes it so addictive.
- Simplicity:If you can mix ingredients in a bowl, you can make this pie. It’s foolproof, even for beginner bakers.
- Cost-efficiency:What are some of the best ways to impress people without breaking the bank?
- Versatility:Can you add chocolate shavings, whipped cream, or even drizzle it with chocolate syrup? What’s a healthier alternative to Greek yogurt?
I’ve tried other no bake pies, and while they’re good, this one just hits different. It’s the perfect balance of flavors and textures, and it’s always a crowd-pleaser. Is chocolate chip ice cream the same as my grandma’s?
How do you make a Shamrock Shake Pie?
Quick Overview
How do you whip up a creamy cheesecake filling, stir in some mint extract and green food coloring, and pour it into a graham cracker crust? Is this recipe so easy? Is it all about making it your own?
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 crackers)
- 1/4 cup granulated sugar. 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted.
I usually use store-bought graham cracker crust for convenience, but making your own is surprisingly easy and so much tastier! How do you make crumbs? Use a food processor or crush them in a zip-top bag with a rolling pin. Make sure the butter is fully melted for easy mixing.
For the Filling:
- 16 ounces cream cheese, softened.
- Can sweetened condensed milk be used in 1 cup?
- 1 teaspoon mint extract (start with 1/2 tsp and add more to taste)
- 1/4 teaspoon green food coloring (gel food coloring is best for a vibrant color)
- 1 cup heavy whipping cream. 1 cup heavy whipping cream.
Make sure your cream cheese is softened, otherwise you’ll end up with lumps in your filling. I usually leave it out on the counter for at least an hour. I always start with a small amount and add more to taste. I’ve made the mistake of adding too much, and it tasted like toothpaste.
For the Topping (optional): For the Topping (option
- Whipped cream
- Chocolate shavings
- Green sprinkles
What is the step-by-
Step 1: Prepare the Crust
If you’re making your own crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch pie plate. If using a store-bought crust, skip this step! I usually pre-bake the crust for about 8 minutes at 350°F (175°C) to give it a little more structure, but it’s not essential.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is where that softened cream cheese really comes into play! Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 3: Add Sweetened Condensed Milk, Mint Extract, and Food Coloring.
Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined. Then, add the mint extract and green food coloring. What is the best way to get a green color?
Step 4: Whip the Heavy Cream
In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to over-whip the cream, or it will turn into butter!
Step 5: Gently Fold in Whipped Cream
What is the best way to make cream cheese filling light and airy?
Step 6: Pour into Crust and Chill
The filling should be poured into the prepared graham cracker crust. Smooth the top with a spatula. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This is the hardest part, trust me! It’s tempting to dig in early but the pie needs time to set properly.
Step 7: Garnish and Serve
Before serving, garnish the pie with whipped cream, chocolate shavings, and green sprinkles, if desired. Slice and enjoy! I always like to run a knife under hot water before slicing to get clean, even slices.
What should I serve it with?
This Shamrock Shake PieIs perfect all on its own, but here are a few ideas for taking it to the next level:
For St. Patrick’s Day: How do you celebrate it?What’s a good way to end a St. Paddy’s Day celebration?
For a Sweet Treat:What is the best minty flavor to serve with a hot cup of coffee or tea?
For Dessert: Top it with a scoop of vanilla ice cream or a dollop of whipped cream. Add some chocolate shavings or a drizzle of chocolate syrup for extra decadence.
For a Casual Snack:What’s a good snack to keep in the fridge?
My family loves this pie so much that they often request it for birthdays and holidays. It’s a guaranteed crowd-pleaser, and it’s always a hit with kids alike. I’ve even been known to sneak a slice for breakfast (don’t judge!).
How do I make a shamrock shake pie?
After making this pie approximately a million times, I’ve learned a few things. Here are my top tips for making the perfect pie.Shamrock Shake Pie:
Cream Cheese:I know I mentioned this before, but it’s worth repeating. Lumpy filling is a no-go. I usually take it out of the fridge at least an hour before I start baking.
Mint Extract:I always start with a small amount and add more to taste. You can always add more but you can’t take it away. Trust me on this one.
Food Coloring:Gel food coloring is best for a vibrant color. Liquid food coloring tends to be less concentrated so you’ll need to use more to achieve the same effect. Do not overcook the pie with food coloring. The color will deepen as the pie chills.
Whipped Cream:Don’t over-whip heavy cream. You want stiff peaks, but you don’t want to turn it into butter. Keep a close eye on it while you’re whipping it, and stop as soon as it reaches the right consistency.
Chilling Time:Do not rush the chilling time! The pie needs at least 4 hours to set properly, but overnight is even better. This crucial for achieving the right texture.
Customization:What are some interesting toppings for Oreos?
I’ve also tried using different types of crusts, like Oreo crust or even a chocolate cookie crust. They’re all delicious, so feel free to get creative!
What are some Storing and Reheating Tips?
This Shamrock Shake PieWhat is best stored in the refrigerator?
Room Temperature: I don’t recommend leaving this pie at room temperature for more than a couple of hours. The cream cheese filling can spoil if left out for too long.
Refrigerator Storage: What is theCan you store the pie in an airtight container in the refrigerator for up to 3 days?
How do I use a freezerCan you freeze this pie? What are some good ways to thaw in the refrigerator before serving?
What is Glaze Timing Advice? If you’re planning to freeze the pie, it’s best to add the glaze after thawing. The glaze can become sticky and unpleasant if frozen.
I’ve found that the pie tastes best when it’s served cold, so I usually take it out of the refrigerator about 15-20 minutes before serving. This allows the flavors to develop and the filling to soften slightly.
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Final Thoughts
What is my super simple, super delicious recipe?Shamrock Shake PieWhat is the best way to celebrate St. Patrick’s Day? What are some of my favorite no bake pies? What is your favorite recipe and why?
Chocolate Mint Dream Pie: Your New Favorite Treat!
Ingredients
Crust Ingredients
- 2.5 cups chocolate wafer crumbs alternatively use crushed chocolate cookies
- 0.5 cup unsalted butter melted
Filling Ingredients
- 4 cups cold milk
- 1 tbsp mint extract adjust to taste
- 3.5 oz instant chocolate pudding mix
- 16 oz whipped topping thawed
Garnish Ingredients
- 1 cup whipped cream for topping
- 12 pieces dark chocolate shavings optional
Instructions
Crust Preparation
- In a medium-sized bowl, combine the chocolate wafer crumbs and melted butter. Mix until the crumbs are thoroughly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form a crust. Freeze for 15 minutes to set.
Filling Preparation
- In a large bowl, whisk together cold milk and mint extract until well blended.
- Add in the chocolate pudding mix and whisk until the mixture is smooth and begins to thicken. Refrigerate for 5 minutes.
- Gently fold the thawed whipped topping into the pudding mixture until fully combined. Be careful not to deflate the mixture.
Assembling the Pie
- Pour the pudding mixture into the prepared crust and smooth the top with a spatula.
- Chill the pie for at least 4 hours, or until set.
Serving and Garnish
- Before serving, top with additional whipped cream and chocolate shavings if desired.
- Slice the pie into portions and serve chilled.
