Marvelous Mini Shamrock Pie Recipe

Introduction

Enjoy a festive treat with this Marvelous Mini Shamrock Pie recipe. These charming green pies feature creamy pudding filling and delicate shamrock-shaped crust decorations, perfect for celebrating St. Patrick’s Day or any cheerful occasion.

Ingredients

• 2 tablespoons Cornstarch
• 2 cups Milk
• 2 Egg Yolks (beaten)
• 2 tablespoons Butter
• 1 1/2 teaspoons Vanilla
• Green Food Coloring
• 1 sheet frozen Pie Pastry
• Small shamrock cookie cutter
• 4 Pre-made 5″ Pie Shells
• Leprechaun Sprinkles

Instructions

1. Step 1: Prepare all ingredients by measuring and placing them on the counter. Beat the egg yolks in a medium bowl wide enough to hold about 1 cup of liquid.
2. Step 2: In a medium saucepan, combine the sugar (amount implied from recipe context), cornstarch, and milk. Cook over medium heat, stirring constantly until the mixture thickens and starts bubbling. Continue cooking and stirring for 2 more minutes, then remove from heat.
3. Step 3: Measure 1 cup of the hot mixture and slowly whisk it into the beaten egg yolks to temper them.
4. Step 4: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
5. Step 5: Return the pan to medium heat and cook, stirring constantly for 2 more minutes until thickened.
6. Step 6: Remove from heat and stir in the butter and vanilla until fully combined.
7. Step 7: Add green food coloring a few drops at a time, stirring until you reach your desired shade of green.
8. Step 8: Transfer the pudding to a bowl and cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill in the refrigerator until set.
9. Step 9: While the pudding chills, unroll the frozen pie pastry sheet and use a small shamrock cookie cutter to cut out shapes. Place them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes or until lightly golden.
10. Step 10: Bake the pre-made pie shells according to their package instructions and let them cool completely.
11. Step 11: Fill each cooled pie shell with the chilled pudding.
12. Step 12: To decorate the shamrock cutouts, lightly spray them with water, then sprinkle with leprechaun sprinkles. Allow them to dry. Place the decorated shamrocks on top of each pudding-filled pie, then add extra sprinkles as desired.

Tips & Variations

• Use paste food coloring for a more concentrated green color without altering the pudding’s consistency.
• Try adding a drop of mint extract for a fresh twist on the flavor.
• Substitute pre-made vanilla pudding if you want a quicker preparation.
• For a crispier shamrock crust, bake the cutouts slightly longer, watching closely to avoid burning.

Storage

Store the filled pies covered in the refrigerator for up to 2 days. Keep the shamrock crust decorations separate until just before serving to maintain their crispness. Reheat is not recommended as the pudding filling is served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different shape cutter instead of a shamrock?

Absolutely! You can use any small cookie cutter shape to decorate your mini pies depending on the occasion or your preference.

What if I don’t have pre-made pie shells?

You can make your own pie shells using store-bought pie dough pressed into mini tart pans, then baked until golden before filling.

Marvelous Mini Shamrock Pie Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This delightful Marvelous Mini Shamrock Pie recipe is a festive and fun dessert perfect for St. Patrick’s Day celebrations. It features creamy, homemade green-colored pudding nestled in pre-made mini pie shells, topped with charming shamrock-shaped pie crust cutouts decorated with colorful leprechaun sprinkles. The pudding is rich and smooth, made from scratch with simple ingredients and enhanced with vanilla and butter for an indulgent, yet light treat.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours (including chilling time)
• Yield: 4 mini pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pudding

• 2 tablespoons Cornstarch
• 2 cups Milk
• 2 Egg Yolks (beaten)
• 2 tablespoons Butter
• 1 1/2 teaspoons Vanilla Extract
• Green Food Coloring (liquid or paste)
• Sugar (The recipe mentions adding sugar in step 2 but does not specify quantity. Typically, 1/2 cup sugar is used for pudding.)

Pie Shells and Decoration

• 1 sheet Frozen Pie Pastry
• Small Shamrock Cookie Cutter
• 4 Premade 5-inch Pie Shells
• Leprechaun Sprinkles

Instructions

1. Prepare Ingredients: Gather and measure all ingredients, setting them on the counter ready to use. Place the beaten egg yolks in a medium bowl capable of holding one cup of liquid.
2. Cook Pudding Base: In a medium saucepan, combine sugar (approximately 1/2 cup), cornstarch, and milk. Cook over medium heat, stirring continuously until the mixture thickens and starts to bubble. Once bubbling, cook for an additional 2 minutes while stirring constantly, then remove from heat.
3. Temper Egg Yolks: Measure about 1 cup of the hot milk mixture and slowly whisk it into the beaten egg yolks to temper them, preventing curdling.
4. Combine Mixtures: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
5. Cook Further: Return the pan to medium heat and cook, stirring constantly, for an additional 2 minutes until the mixture thickens further.
6. Add Flavorings: Remove from heat and stir in the butter and vanilla extract until fully incorporated.
7. Add Color: Mix in green food coloring until the pudding achieves your desired shade of green.
8. Chill Pudding: Transfer the pudding into a bowl and cover directly with plastic wrap pressing onto the surface to prevent a skin from forming. Chill in the refrigerator until set and cold.
9. Prepare Shamrock Cutouts: While the pudding chills, unroll the sheet of frozen pie pastry. Using the small shamrock cookie cutter, cut out several shamrock shapes. Place on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until lightly golden. Remove and let cool.
10. Bake Pie Shells: Bake the premade 5-inch pie shells following the package instructions (usually around 350°F for 10-12 minutes) until crisp and golden. Allow to cool completely.
11. Assemble Pies: Once the pie shells have cooled, fill each with the chilled green pudding.
12. Decorate Shamrocks: Lightly spray the cooled shamrock cutouts with water and sprinkle with leprechaun sprinkles. Allow the sprinkles to set and dry onto the crust shapes.
13. Garnish Pies: Top each pudding-filled pie shell with decorated shamrock cutouts and additional leprechaun sprinkles as desired.

Notes

• Use paste food coloring if you want more vibrant green without adding extra liquid.
• Press plastic wrap directly on the pudding’s surface to avoid forming a skin while chilling.
• If premade pie shells are unavailable, you can use small tart pans or mini pie molds.
• The sugar amount was estimated at 1/2 cup based on typical pudding recipes.
• These mini pies are best served chilled on the day of preparation for optimal texture.

Keywords: Mini Shamrock Pie, St. Patrick’s Day dessert, green pudding pie, festive mini pies, shamrock cookies, holiday dessert