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This Shamrock Mint Milkshake Pie is a chilled, no-bake dessert inspired by the famous green milkshake! With a creamy mint filling, whipped topping, and a crunchy chocolate cookie crust, it’s festive, fun, and super easy to make. Perfect for St. Patrick’s Day or mint lovers year-round!
🕒 Prep Time & Details
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
- Servings: 8
- Skill Level: Easy
- Dish Type: Dessert, No-Bake Pie
🔧 Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Freezer or refrigerator
🧂 Ingredients
For the Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tbsp unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1¼ cups sweetened condensed milk
- ½ tsp peppermint extract
- Green food coloring (3–5 drops, to desired shade)
- 2 cups whipped topping (like Cool Whip), thawed
Optional Toppings:
- Whipped cream
- Chocolate shavings or mini chocolate chips
- Crushed Andes mints or peppermint candies
- Maraschino cherry
📌 Ingredient Notes
- Peppermint Extract: Be careful—it’s strong! Start with ½ tsp and adjust if needed.
- Whipped Topping: Cool Whip works great for no-bake stability, but you can use homemade stabilized whipped cream.
- Food Coloring: Gel or liquid both work; adjust based on how green you want the pie.
👨🍳 Instructions
Step 1: Make the Crust
- Pulse cookies in a food processor until fine crumbs form.
- Add melted butter and mix until evenly moistened.
- Press firmly into the bottom and up the sides of a 9-inch pie dish.
- Chill in the fridge for 15–30 minutes while you make the filling.
Step 2: Prepare the Filling
- In a mixing bowl, beat softened cream cheese until smooth.
- Add sweetened condensed milk and peppermint extract; mix until fully combined.
- Add a few drops of green food coloring and mix well.
- Fold in whipped topping gently until fully incorporated.
Step 3: Assemble and Chill
- Pour filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until firm.
Step 4: Garnish and Serve
- Top with whipped cream, chocolate chips, and a cherry before serving (optional).
- Slice and enjoy cold!
🧮 Nutrition Facts (Per slice, based on 8 slices)
- Calories: ~430
- Fat: 26g
- Carbohydrates: 45g
- Sugar: 33g
- Protein: 5g
- Sodium: 300mg
(Estimates may vary based on exact brands and toppings used.)
💡 Tips
- Make ahead: This pie is perfect for making a day ahead—it firms up beautifully overnight.
- Soften cream cheese: Let it sit at room temperature for 30 minutes before mixing for smoothest texture.
- Crust tip: If you want a firmer crust, you can bake it at 350°F for 8 minutes, then cool completely before filling.
🔄 Variations
- Shamrock Shake Ice Cream Pie: Mix 2 cups slightly softened mint chocolate chip ice cream with whipped topping instead of cream cheese and condensed milk.
- Chocolate-Mint Version: Add ¼ cup cocoa powder to the filling for a chocolatey twist.
- Mini Pies: Use a muffin tin and liners to make individual mini pies—great for parties!
- Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
