Shamrock Shake Pie
No bake Shamrock Shake Pie is made to mimic the flavor of your favorite mint milkshake, but served by the slice without a straw! Perfect sweet treat for St. Patrick's Day!
Servings: 8 slices
Calories: 383kcal
Ingredients
- 12 graham crackers
- 2 tablespoons brown sugar
- ½ cup butter melted
- 2½ cups milk cold
- ¼ teaspoon green food coloring
- 2 teaspoons mint extract
- 5.1 ounces box of instant vanilla pudding mix
- 8 ounces container of whipped topping thawed
Instructions
- Grease a 9-inch pie dish with butter or shortening and set it aside. Place the graham crackers and brown sugar in a food processor and blend until the graham crackers become fine crumbs. While the food processor runs at low speed, gradually pour in the melted butter until the crumbs start to stick together. Firmly press the crumbs into the bottom and up the sides of the pie dish, and place it in the freezer for 15-20 minutes, or until the crust is firm.12 graham crackers, 2 tablespoons brown sugar, ½ cup butter
- While the crust is freezing, whisk the milk, green food coloring, and mint extract in a large bowl until the food coloring is distributed evenly and the milk is green. Add the vanilla pudding mix, and continue whisking until the pudding starts to thicken. Let the pudding rest for about 5 minutes to thicken up more.2½ cups milk, ¼ teaspoon green food coloring, 2 teaspoons mint extract, 5.1 ounces box of instant vanilla pudding mix
- Fold the whipped topping into the pudding until it is well mixed, then spoon the pie filling into the crust, and smooth out the top of the pie. Place the pie in the freezer for at least 6 hours or until the filling is completely set.8 ounces container of whipped topping
- Top with whipped cream and maraschino cherries, if desired, and serve cold.
Notes
Storage:
- To Store: Wrap the pie with plastic wrap and foil to prevent freezer burn, and store it in the freezer for up to 7 days.
- I used Wilton’s “Kelly Green” gel food color for this recipe. It can be found on Amazon or at JoAnn.
- Two teaspoons or mint extract was the perfect amount of mint for me, but feel free to taste the pie and add more if you want an even stronger flavor.
- Make sure to press the crumbs firmly into the pie dish to help keep the crust together when you slice into it. Use the flat bottom of a glass or cup to press them in tightly.
- Leaving the pie at room temperature for longer than 30 minutes may cause the pie filling to become too soft and melty.
Nutrition
Calories: 383kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 395mg | Potassium: 193mg | Fiber: 1g | Sugar: 33g | Vitamin A: 499IU | Calcium: 137mg | Iron: 1mg