Both one of the best and one of the worst discoveries I've made this year was the pie shake. Dreamed up by the evil geniuses at Chile Pies and Ice Cream, a pie shop in my neighborhood, it is exactly what it sounds like (pie blended into a milkshake) and yet so much more. One sip and I was hooked; tooth-achingly sweet, creamy, and completely ridiculous (I've seen how many scoops of ice cream go in the blender, y'all), it's about 10 times tastier than pie à la mode, and that's coming from a pie loyalist who doesn't even really care for milkshakes.
Which is why I'm suggesting that this year, when the big Thanksgiving feast dies down, you take great care to save (by any means necessary — hide it if you have to) at least one slice of pumpkin pie. (Pecan or apple would work well too.) Because while pumpkin pie is great on its own, this supersimple recipe is transformative. And you know you want to win at the Thanksgiving leftovers game.
Milkshake straws are available online; I've also found them at my local Asian restaurant supply store, where they're marketed as boba straws. Pie shakes can be made with any flavor of pie or ice cream; have fun experimenting with different combinations.
- 1 slice pumpkin pie
1 heaping cup vanilla ice cream
1/2-3/4 cup whole milk, to taste
Whipped cream, for garnish
- Add pie, ice cream, and 1/2 cup milk to a blender, and blend until combined but still slightly chunky (some pieces of pie crust are OK). Add more milk if you prefer a thinner milkshake.
- Pour into a milkshake glass or pint glass, garnish with whipped cream, and serve with a straw or a spoon.
- Desserts, Frozen
- North American
- Serves 1-2