Shamrock Shake Pie: A Cool and Creamy St. Patrick’s Day Dessert

Preheat the oven to 350°F (175°C).
In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until everything is well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure the crust is packed evenly.
Bake the crust for about 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool completely.
Make the Filling:

In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream with the vanilla extract, mint extract, and green food coloring (if using) until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Stir until the mixture is smooth and fluffy.
Assemble the Pie:

Pour the minty filling into the cooled graham cracker crust and spread it out evenly.
If you like, sprinkle mini chocolate chips over the top for added texture and flavor.
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly.
Serve:

Slice the pie into wedges and enjoy the creamy, minty goodness. You can garnish each slice with whipped cream and more chocolate chips if desired.
Serving and Storage Tips: