Description
Festive Shamrock Swirl Pie with homemade crust, creamy mint and vanilla fillings, and fluffy whipped cream. Perfect for St. Patrick’s Day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5–7 tablespoons ice water
- 1 (14-ounce) can sweetened condensed milk
- ½ cup heavy cream
- ¼ cup crème de menthe liqueur
- 2 tablespoons green food coloring (gel is best)
- 1 teaspoon peppermint extract
- 1 (14-ounce) can sweetened condensed milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate shavings
- Mint sprigs
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix! You want just enough water to bring the dough together.
- Form the Dough: Once the dough starts to come together, gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
- Crimp the Edges: Crimp the edges of the pie crust using your fingers or a fork.
- Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
- Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown.
- Cool Completely: Let the crust cool completely on a wire rack before filling.
- Combine Ingredients: In a medium bowl, whisk together the sweetened condensed milk, heavy cream, crème de menthe liqueur, green food coloring, and peppermint extract until smooth and well combined.
- Adjust Color: Add more green food coloring, a drop at a time, until you reach your desired shade of green.
- Set Aside: Set the mint filling aside while you prepare the vanilla filling.
- Combine Ingredients: In a separate medium bowl, whisk together the sweetened condensed milk, heavy cream, and vanilla extract until smooth and well combined.
- Set Aside: Set the vanilla filling aside.
- Alternate Fillings: Pour alternating dollops of the mint filling and vanilla filling into the cooled pie crust.
- Swirl the Fillings: Using a knife or skewer, gently swirl the fillings together to create a marbled effect.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Chill Bowl and Beaters: Place your mixing bowl and beaters in the freezer for about 15 minutes before making the whipped cream.
- Combine Ingredients: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Whip the Cream: Beat the mixture with an electric mixer on medium speed until stiff peaks form.
- Spread Whipped Cream: Once the pie is chilled and set, spread the whipped cream evenly over the top.
- Garnish (Optional): Garnish with chocolate shavings and mint sprigs, if desired.
- Serve and Enjoy: Slice and serve chilled.
Notes
- For the flakiest crust, keep all ingredients cold.
- Don’t overmix the crust dough.
- Chilling the dough is essential to prevent shrinking during baking.
- Use pie weights or dried beans to prevent the crust from puffing up during pre-baking.
- Adjust the amount of green food coloring to achieve your desired shade.
- Chill the pie thoroughly before serving for a clean slice.
- Chill your bowl and beaters before whipping the cream for best results.
- Be careful not to overwhip the cream.
- Prep Time: 45 minutes
- Cook Time: 25 minutes