Shamrock Swirl Pie
A minty, chocolatey no-bake pie with a crunchy cookie crust and light peppermint cream, perfect for gatherings and make-ahead treats.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs (like Oreos) Use finely crushed sandwich cookies for best texture.
- 6 tbsp unsalted butter, melted Melted butter helps the crust hold together.
For the filling
- 8 oz cream cheese, softened Full-fat cream cheese gives structure and smooth filling.
- ½ cup powdered sugar Sweetens the filling.
- 1 tsp peppermint extract Use pure peppermint extract for best flavor.
- A few drops green food coloring For festive color; use sparingly.
- 1 cup heavy whipping cream, whipped Whipped cream adds lightness to the filling.
- ¼ cup melted chocolate For drizzling and swirling into filling.
- Whipped cream for garnish Optional garnish for serving.
- Chocolate shavings or chips for garnish Optional garnish for serving.
- Green sprinkles or edible glitter for garnish Optional garnish for serving.
Instructions
Preparation
- Combine the chocolate cookie crumbs with melted unsalted butter until evenly moistened. Press the mixture firmly into a 9-inch pie dish and refrigerate for 15–20 minutes to set.
- Beat the softened cream cheese with the powdered sugar until smooth and lump-free. Add peppermint extract and a few drops of green food coloring, mixing just until evenly colored.
- Gently fold in the whipped heavy cream into the cream cheese mixture in two additions until fully combined.
- Spoon half of the green filling into the chilled crust and smooth the top with an offset spatula.
- Drizzle half of the melted chocolate in thin streams over the filling and swirl with a knife or skewer to create marbled ribbons.
- Add the remaining filling, smooth the top, and drizzle the remaining melted chocolate, repeating the swirling motion.
- Garnish with whipped cream, chocolate shavings, and green sprinkles.
- Cover the pie and refrigerate for at least 4 hours or overnight for best slicing.
Notes
Ensure cream cheese is room temperature for better mixing. Use medium-soft peaks for whipped cream; overwhipping can make it hard to fold. Chilling is essential for proper setting and slicing.