These Pie Milkshakes are proof that pie and ice cream don't have to simply be shared on the same plate, they can be combined! And turns out once I made a thick vanilla shake then pulsed the pie in after with a blender they were delicious!
2ozmilkoptional, depending on softness of ice cream
1 4-5” miniature piebaked and cooled (can substitute large slice of pie)
Scoop the ice cream into a blender. It should be soft enough to scoop, but not too runny or melted. Start blending the ice cream. If it’s pretty soft you won’t need to add any milk, but if it’s difficult to blend add the milk, scrape down the sides of the blender, and blend until you have a thick, smooth milkshake. The goal is to add as little milk as possible to get a great texture, unless you happen to like really runny milkshakes.
Break the miniature pie into several chunks and add it to the blender. Pulse the pie into the milkshake, blending for 1-2 seconds at a time. You just want to break up the berries and the crust, not pulverize them. Stop when you can still see some chunks of fruit.
Pour the milkshake into glasses, garnish with whipped cream if desired, and serve immediately.
I used mini pies, which seemed to be the perfect size for making two very generous milkshake servings. You can definitely substitute one large slice of pie for the mini pies, though. You’ll also want to make sure that you use a pie that’s fairly tart, to balance out the sweetness of the ice cream. I thought the Marie Callender’s cherry-berry flavor was perfect for this, but there are lots of other fruit pies that would also work well. This is probably not the time to opt for chocolate cream pie, however. (…or is it…?)