Dessert

Marvelous Mini Shamrock Pie Recipe

ByLana Polati February 18, 2026February 18, 2026

Introduction

This Marvelous Mini Shamrock Pie is a festive and fun dessert perfect for celebrating St. Patrick’s Day or any time you want a touch of green magic. Creamy green pudding fills crisp mini pie shells, topped with charming shamrock-shaped crusts decorated with colorful sprinkles.

A pile of small clover-shaped pastries is shown on a white plate with a brown rim. Each pastry has a thick golden-brown crust with a slightly shiny texture and is layered twice, giving a puffy look. The centers are filled with a bright, translucent green jelly that looks smooth and shiny. A fresh green mint leaf is placed on top of the pastries, adding contrast and a touch of freshness. The plate sits on a white marbled surface, softly lit to highlight the textures and colors. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare all ingredients by measuring and arranging them on the counter. Place the beaten egg yolks in a medium bowl that can hold about 1 cup of liquid.
Step 2: In a medium saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Once bubbling, continue cooking for 2 more minutes while stirring.
Step 3: Remove the saucepan from heat. Take 1 cup of the hot mixture and slowly stir it into the beaten egg yolks to temper them.
Step 4: Pour the egg yolk mixture back into the saucepan with the remaining mixture.
Step 5: Return the pan to medium heat and cook, stirring constantly, for 2 additional minutes.
Step 6: Remove from heat. Stir in butter and vanilla until fully combined.
Step 7: Add green food coloring to your desired shade and mix well. Liquid or paste food coloring can be used.
Step 8: Pour the pudding into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until set.
Step 9: While the pudding chills, unroll the frozen pie pastry sheet and use the small shamrock cookie cutter to cut out shapes. Place the cutouts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until lightly golden.
Step 10: Bake the pre-made pie shells according to the package instructions and allow them to cool.
Step 11: Once cooled, fill the baked pie shells with the chilled green pudding.
Step 12: Lightly spray the baked shamrock cutouts with water and sprinkle with Leprechaun sprinkles to decorate. Let them dry completely, then place them on top of your filled mini pies for a festive finish.

Tips & Variations

Use paste food coloring for a more intense green without thinning the pudding.
Swap pre-made pie shells for homemade mini tart shells for a fresher crust.
Try decorating the shamrocks with edible glitter or colored sugar for extra sparkle.
If you don’t have a shamrock cutter, use small flower-shaped cutters or another fun design.

Storage

Store assembled pies in the refrigerator covered with plastic wrap or in an airtight container for up to 2 days. Reheat is not recommended as the pudding is best served chilled.