Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it in a pie dish and bake for 10-12 minutes until golden brown and fragrant. If making a homemade crust, roll out the dough carefully, fit it into the dish, and bake until lightly browned. Allow the crust to cool completely before adding your filling.

In a mixing bowl, combine softened cream cheese and powdered sugar using a hand mixer or stand mixer set to medium speed. Beat until the mixture becomes smooth and creamy, about 3-5 minutes.

Gently fold in the whipped topping into your cream cheese mixture with a spatula until no streaks remain, ensuring a light and airy texture for your filling.

Add the refreshing mint extract to your bowl and mix well.

Divide the filling into two equal bowls. Add green food coloring to one bowl, mixing until you achieve your desired vibrant hue.

Spoon dollops of the green filling and the white filling alternately into the cooled pie crust. Use a knife to gently swirl through the layers to create a marbled effect.

Cover the pie with plastic wrap and refrigerate for at least 2 hours. Once chilled, slice the Shamrock Swirl Pie and serve it cold.