Shamrock Shake Pie
No bake Shamrock Shake Pie with creamy mint filling and buttery graham cracker crust, perfect for St. Patrick's Day.
Ingredients
Ingredients
- 12 graham crackers
- 2 tablespoons brown sugar
- 1/2 cup unsalted butter melted
- 2 1/2 cups cold milk
- 1/4 teaspoon green food coloring
- 2 teaspoons mint extract
- 1 3.4 ounce box instant vanilla pudding mix
- 1 8 ounce container whipped topping thawed
- Whipped cream for topping (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Crush the graham crackers into fine crumbs and place in a medium bowl.
- Stir in the brown sugar until evenly combined.
- Pour the melted butter over the crumbs and mix until all crumbs are moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9 inch pie pan. Chill the crust in the refrigerator while you prepare the filling.
- In a large bowl, whisk the cold milk and instant vanilla pudding mix together for about 2 minutes, until slightly thickened and smooth.
- Add the mint extract and green food coloring to the pudding mixture and whisk until the color is even and the mixture is well combined.
- Gently fold the thawed whipped topping into the pudding mixture until fully incorporated and no white streaks remain.
- Spoon the mint filling into the chilled graham cracker crust and smooth the top with a spatula.
- Place the pie in the freezer for at least 6 hours, or until the filling is completely set.
- Just before serving, top the pie with whipped cream and maraschino cherries, if desired, then slice and serve cold.
Notes
- For the smoothest crust, crush the graham crackers very finely so the mixture presses together without crumbling.
- For cleaner slices, freeze the pie overnight and let it sit in the refrigerator for 30 minutes before cutting.
- For cleaner slices, freeze the pie overnight and let it sit in the refrigerator for 30 minutes before cutting.