A refreshing twist on a classic dessert, Shamrock Cream Pie combines a rich chocolate cookie crust, a creamy mint-flavored filling, and festive garnishes for a St. Patrick’s Day treat that’s as fun to make as it is to eat. Perfect for parties or a simple family dessert, this no-bake pie is sure to bring smiles all around!
Ingredients:
The Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup unsalted butter, melted
The Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- A few drops of green food coloring (adjust for desired shade)
- 1 tub (8 oz) whipped topping, thawed
- ½ cup mini chocolate chips (optional)
Garnish:
- Whipped cream
- Green sprinkles or shamrock-shaped candies
- Chocolate shavings or drizzle
Preparation:
1: Make the Crust
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Place the crust in the refrigerator to chill and set while you prepare the filling.
2: Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the peppermint extract and green food coloring, mixing until evenly combined. Adjust the amount of food coloring to achieve your desired shade of green.
- Gently fold in the thawed whipped topping until the filling is light and fluffy.
- If using mini chocolate chips, fold them into the mixture for added texture and flavor.
3: Assemble the Pie
- Spoon the mint cream filling into the prepared crust, spreading it evenly with a spatula.
- Smooth the top for a neat finish.
4: Garnish and Chill
- Decorate the top of the pie with whipped cream, green sprinkles, shamrock-shaped candies, or chocolate shavings.
- Cover and refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set completely.
Variations:
- Grasshopper Pie: Add 1–2 tablespoons of cocoa powder to the filling for a chocolate-mint twist.
- Dairy-Free Option: Use dairy-free cream cheese, whipped topping, and cookies for a plant-based version.
- Extra Crunch: Sprinkle additional crushed cookies or chopped nuts on top for added texture.
Cooking Notes:
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- For a firmer crust, chill it in the freezer for 10–15 minutes before adding the filling.
- Taste the filling after adding the peppermint extract and adjust as needed for your preferred level of mint flavor.
Serving Suggestions:
- Serve chilled with a dollop of whipped cream on each slice.
- Pair with a hot cup of coffee or mint tea for a refreshing dessert pairing.
- Add edible gold sprinkles for an extra festive St. Patrick’s Day touch.
Tips:
- For clean slices, dip your knife in hot water and wipe it dry before cutting each piece.
- Make the pie a day in advance to save time and enhance the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time:
- 20 minutes
Cooking Time:
- None (no-bake recipe)
Total Time:
- 20 minutes (plus 4 hours chilling time)
Nutritional Information (Per Serving):
- Calories: 340
- Protein: 4g
- Sodium: 180mg
FAQs:
Q: Can I use graham crackers instead of chocolate cookies for the crust?
A: Yes, graham crackers can be used, but chocolate cookies add a richer flavor that pairs beautifully with the mint filling.
Q: Can I freeze Shamrock Cream Pie?
A: Absolutely! Freeze the pie for up to 2 weeks. Let it thaw in the refrigerator for a few hours before serving.
Q: Can I use another flavor extract?
A: Yes! Vanilla extract works well if you prefer a non-minty version, or you can experiment with almond extract for a unique flavor twist.
Q: What if I don’t have mini chocolate chips?
A: Substitute with chopped chocolate bars or skip the chocolate altogether for a smoother filling.
Conclusion:
Shamrock Cream Pie is a refreshing, no-bake dessert that’s perfect for St. Patrick’s Day celebrations or any occasion when you’re craving a minty treat. With its creamy filling, rich crust, and festive garnishes, it’s a dessert that’s sure to impress. Try this easy recipe and make your holiday even more special!
PrintShamrock Cream Pie
- Total Time: 20 minutes (plus 4 hours chilling time)
Ingredients
Ingredients:
The Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup unsalted butter, melted
The Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- A few drops of green food coloring (adjust for desired shade)
- 1 tub (8 oz) whipped topping, thawed
- ½ cup mini chocolate chips (optional)
Garnish:
- Whipped cream
- Green sprinkles or shamrock-shaped candies
- Chocolate shavings or drizzle
Instructions
Preparation:
1: Make the Crust
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Place the crust in the refrigerator to chill and set while you prepare the filling.
2: Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the peppermint extract and green food coloring, mixing until evenly combined. Adjust the amount of food coloring to achieve your desired shade of green.
- Gently fold in the thawed whipped topping until the filling is light and fluffy.
- If using mini chocolate chips, fold them into the mixture for added texture and flavor.
3: Assemble the Pie
- Spoon the mint cream filling into the prepared crust, spreading it evenly with a spatula.
- Smooth the top for a neat finish.
4: Garnish and Chill
- Decorate the top of the pie with whipped cream, green sprinkles, shamrock-shaped candies, or chocolate shavings.
- Cover and refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set completely.
- Prep Time: 20 minutes
- Cook Time: None (no-bake recipe)
Nutrition
- Calories: 340
- Sodium: 180mg
- Protein: 4g