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A perfect slice of green mint pie with an Oreo crust, topped with chocolate chips, whipped cream, and a red cherry on a white plate.

Easy No-Bake Shamrock Shake Pie (Oreo Crust)

Whip up this easy no-bake Shamrock Shake pie recipe in 15 minutes! Featuring a crispy Oreo crust and a creamy mint filling. Perfect for St. Patrick's Day!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 24 whole Oreo Cookies standard Oreos, do not remove the cream
  • 1/4 cup Unsalted Butter melted
  • 8 oz Cream Cheese full-fat, softened to room temperature
  • 1 cup Powdered Sugar sifted if clumpy
  • 1 cup Heavy Whipping Cream must be very cold
  • 1 tsp Pure Mint Extract Strictly MINT, NOT peppermint!
  • 5-6 drops Green Food Coloring liquid or gel, adjust for desired color

Equipment

  • 1 Food Processor For crushing the Oreos
  • 1 Hand Mixer Or stand mixer for whipping cream
  • 1 9-inch Pie Dish Glass or ceramic works best

Method
 

  1. Prepare the Oreo Base: In a food processor, pulse the Oreo cookies (entire cookie, including the cream) until they turn into fine, sandy crumbs. Pour in the melted butter and pulse again until the crumbs are evenly coated.
    : A silver food processor filled with dark Oreo cookie crumbs, with whole Oreo cookies on a wooden counter.
  2. Press & Set the Crust: Transfer the buttery crumbs into a 9-inch pie dish. Use the bottom of a flat measuring cup to press the mixture firmly into the bottom and up the sides. Place the dish in the freezer for 15 minutes to "lock" the crust in place.
    A hand using a wooden tamper to press dark cookie crumbs firmly into a glass pie dish on a wooden kitchen counter.
  3. Whip the Cream to Perfection: In a chilled large bowl, beat the cold heavy whipping cream until stiff peaks form (the cream should stand straight up when you lift the whisk). Warning: Stop immediately once peaks form to avoid turning it into butter!
    A large silver bowl of thick, fluffy whipped cream with a hand mixer on a wooden counter.
  4. Cream the Filling Base: In a separate mixing bowl, beat the room-temperature cream cheese and powdered sugar until the mixture is silky smooth and there are absolutely no lumps left.
    A large white bowl filled with silky smooth white cream cheese mixture on a wooden kitchen counter.
  5. Flavor & Color: Add the pure mint extract and green food coloring to the cream cheese mixture. Mix until the color is a uniform, vibrant "Shamrock Green."
    A white bowl filled with a smooth, bright green cream cheese mixture next to a small bottle of mint extract on a wooden counter.
  6. The Gentle Fold: Using a rubber spatula, add the whipped cream to the green base. Gently fold (do not stir!) by cutting through the center and lifting from the bottom until combined. This keeps the pie light and airy.
    A rubber spatula folding white whipped cream into a pale green mint mixture in a glass bowl on a wooden counter.
  7. The Chill Phase: Pour the filling into your set Oreo crust and smooth the top with an offset spatula. Cover loosely and refrigerate for at least 6 to 8 hours (overnight is best) to allow the fats to stabilize and make the pie sliceable.
    A hand using a metal offset spatula to smooth the light green mint filling into a dark Oreo crust in a glass pie dish.
  8. The Perfect Serve: Right before serving, pipe swirls of whipped cream around the border. Sprinkle with mini chocolate chips or extra Oreo crumbs and place a maraschino cherry on each slice. Use a hot, dry knife for clean, bakery-style cuts!
    A perfect slice of green mint pie with an Oreo crust, topped with chocolate chips, whipped cream, and a red cherry on a white plate.

Notes

  • The Room Temperature Rule: Your cream cheese must be at room temperature before mixing, otherwise, your pie will have tiny white lumps.
  • The Extract Rule: Never substitute pure mint extract with peppermint extract, or your pie will taste like toothpaste.
  • Perfect Bakery Slices: To get incredibly clean slices, run a sharp chef's knife under very hot water, wipe it completely dry with a towel, and make your cut. Repeat this hot water/dry wipe process for every single slice.
  • Storage: Store leftovers tightly covered with plastic wrap in the refrigerator for up to 4 days.