Shamrock Cream Pie
A bright, minty, no-bake pie that’s perfect for St. Patrick’s Day, featuring a fluffy filling and a crunchy chocolate cookie crust.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs (such as Oreos) You can buy pre-crumbed cookies or pulse whole cookies in a food processor.
- 0.25 cups unsalted butter, melted
For the filling
- 1 package (8 oz) cream cheese, softened Use full-fat cream cheese for the smoothest texture.
- 0.5 cups powdered sugar
- 1 teaspoon peppermint extract Adjust the amount for desired mint strength.
- a few drops green food coloring Adjust for desired shade.
- 1 tub (8 oz) whipped topping, thawed Fold gently to retain air.
- 0.5 cups mini chocolate chips (optional) Add during assembly or sprinkle on top.
For garnish
- 1 whipped cream For garnish.
- 1 green sprinkles or shamrock-shaped candies For garnish.
- 1 chocolate shavings or drizzle For garnish.
Instructions
Make the Crust
- In a medium bowl, stir the chocolate cookie crumbs and melted butter until uniformly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
- Refrigerate the crust for 10–15 minutes to set before filling.
Prepare the Filling
- Beat the softened cream cheese and powdered sugar until completely smooth and lump-free.
- Add the peppermint extract and a few drops of green food coloring to reach your desired shade.
- Fold the thawed whipped topping into the cream cheese mix gently until blended and airy.
Assemble the Pie
- Spoon the minty filling into the chilled crust, smoothing the top with an offset spatula for an even surface.
- Sprinkle mini chocolate chips across the filling now if using, or fold them in before spooning.
Garnish and Chill
- Decorate the pie with dollops of whipped cream, green sprinkles or shamrock candies, and chocolate shavings or a drizzle.
- Refrigerate the assembled pie for at least 4 hours or overnight for best slicing.
Notes
For best results, keep cream cheese at room temperature for 30–60 minutes before using. Chill the filled pie overnight for maximum firmness.