This Shamrock Mint Milkshake Pie is a festive, no-bake dessert inspired by the famous Shamrock Shake! With a creamy, minty filling, an Oreo cookie crust, and a whipped topping, this pie is perfect for St. Patrick’s Day or any time you’re craving a cool and refreshing treat.
Why You’ll Love This Recipe
- No-Bake & Easy – A simple, hassle-free dessert.
- Cool & Creamy – Tastes just like a mint milkshake in pie form!
- Festive & Fun – Perfect for St. Patrick’s Day celebrations.
- Customizable – Add chocolate chips, a drizzle of chocolate sauce, or extra toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 24 Oreo cookies, crushed
- 5 tbsp melted butter
For the Mint Filling:
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream (or 1 tub whipped topping)
- ½ tsp peppermint extract (adjust to taste)
- ½ tsp vanilla extract
- Few drops green food coloring
- ½ cup mini chocolate chips (optional)
For Topping:
- Whipped cream
- Chocolate shavings or sprinkles
- Maraschino cherries
Directions
1. Make the Crust
- Crush Oreo cookies into fine crumbs and mix with melted butter.
- Press mixture into a 9-inch pie pan and chill in the fridge for 15 minutes.
2. Prepare the Filling
- In a bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, peppermint extract, vanilla, and green food coloring; mix until combined.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the mint mixture until smooth.
- Stir in mini chocolate chips if using.
3. Assemble & Chill
- Pour filling into the chilled Oreo crust.
- Smooth the top and refrigerate for at least 4 hours, or until firm.
4. Garnish & Serve
- Top with whipped cream, chocolate shavings, and a cherry before serving.
- Slice and enjoy cold!
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Chocolate Drizzle – Add a chocolate ganache drizzle before serving.
- Extra Crunchy – Stir crushed Oreos into the filling.
- Gluten-Free Option – Use gluten-free cookies for the crust.
- Boozy Version – Add 1 tbsp crème de menthe liqueur.
Storage
- Refrigeration: Keep in an airtight container for up to 5 days.
- Freezing: Freeze for up to 2 months; thaw before serving.
FAQs
Can I use store-bought crust?
Yes! A pre-made chocolate or graham cracker crust works well.
Can I make this without food coloring?
Yes! It won’t be green but will taste just as good.
How do I make this dairy-free?
Use dairy-free cream cheese, coconut whipped cream, and sweetened condensed coconut milk.
Can I use Cool Whip instead of heavy cream?
Yes! Substitute with 1 tub (8 oz) Cool Whip.
Does the mint flavor overpower the pie?
No! The peppermint extract gives a balanced, refreshing taste.
Can I make this ahead of time?
Yes! Make up to 2 days in advance for the best texture.
What’s the best way to cut clean slices?
Chill the pie well and use a sharp knife, wiping between slices.
Can I make this in mini tart pans?
Yes! Divide into mini crusts and chill as usual.
How do I prevent a soggy crust?
Chill the crust well before adding the filling.
Can I add crushed Thin Mints?
Yes! They add extra minty crunch to the crust or filling.
Conclusion
This Shamrock Mint Milkshake Pie is a fun and festive no-bake dessert that brings the flavors of a mint milkshake into a creamy, dreamy pie. Perfect for St. Patrick’s Day or any mint-chocolate lover, this pie is sure to be a hit. Try it today and enjoy a cool, refreshing treat!
Print
Shamrock Mint Milkshake Pie
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 slices 1x
- Category: Dessert, No-Bake
- Method: Refrigerated
- Cuisine: American
Description
This creamy, no-bake mint milkshake pie is a festive and delicious dessert inspired by the classic Shamrock Shake! With a crunchy Oreo crust, a fluffy minty filling, and a whipped topping, it’s the perfect St. Patrick’s Day treat!
Ingredients
For the Crust:
- 24 Oreo cookies, crushed into fine crumbs
- 5 tbsp unsalted butter, melted
For the Mint Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 cups heavy whipping cream (or Cool Whip)
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- 4–5 drops green food coloring (optional)
For Topping:
- Whipped cream
- Chocolate shavings or mini chocolate chips
- Crushed Oreos or sprinkles
- Maraschino cherries (optional)
Instructions
1. Make the Crust
- In a bowl, mix crushed Oreos with melted butter until combined.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides.
- Chill in the fridge while preparing the filling.
2. Prepare the Mint Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add peppermint extract, vanilla extract, and green food coloring, mixing well.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
3. Assemble & Chill
- Pour the mint filling over the chilled Oreo crust, smoothing the top.
- Refrigerate for at least 4 hours (or overnight) until firm.
4. Garnish & Serve
- Top with whipped cream, chocolate shavings, crushed Oreos, and cherries.
- Slice and enjoy chilled!
Notes
- Make it dairy-free: Use dairy-free whipped topping and cream cheese.
- For extra minty flavor, add ½ tsp more peppermint extract.
- Store in the fridge for up to 4 days or freeze for up to 1 month.