Pie Milkshake Recipe: A Creamy Way to Use Leftover Pie

A pie milkshake blends a piece of baked pie with vanilla ice cream and milk into a thick, spoonable dessert you can sip through a wide straw. The crust adds a buttery, crumbly note while the filling brings its own fruit or spice, making this an easy way to turn a slice of leftover pie into a treat.

Ingredients

2 cups (about 300 g) vanilla ice cream
1 cup (about 120 g) chilled baked pie, cut into small pieces; use filling and crust together
1/2 cup (120 ml) cold milk, plus up to 1/4 cup (60 ml) more if needed
1/4 teaspoon (1 ml) vanilla extract, optional
1/8 teaspoon (about 0.3 g) ground cinnamon, optional, especially for apple or pumpkin pie
1/2 cup (about 60 g) whipped cream, optional, for topping
1 tablespoon (about 8 g) finely crumbled pie crust or cookie crumbs, optional, for topping

Instructions

Prepare the pie. Remove any foil, plastic, or large decorative pieces, then cut the chilled pie into roughly 1-inch (2.5 cm) chunks. Include some crust with the filling so the shake tastes like pie rather than just flavored ice cream. If the slice has a very thick or hard crust, break it into smaller pieces so it blends more evenly.
Load the blender. Add the cold milk first, followed by the pie pieces and vanilla ice cream. Adding the milk first helps the blades catch the ingredients. Add the vanilla extract or cinnamon now if you are using either. Keep the optional toppings aside.
Blend until smooth. Start on low speed, then increase to medium or high for about 20 to 40 seconds, just until the mixture looks creamy and the larger crust pieces are broken down. Stop and scrape down the sides if pieces cling above the blades. Avoid running the blender for a long time: too much blending can warm the ice cream and leave the drink thinner than intended.
Adjust the consistency. For a thicker shake, blend in another 1/4 cup (about 40 g) of ice cream. For a thinner shake, add milk 1 tablespoon (15 ml) at a time, blending briefly after each addition. Pie fillings vary in moisture, so make this adjustment gradually rather than pouring in extra milk all at once.
Pour and serve. Divide the shake between two chilled glasses. Add whipped cream and a pinch of crust crumbs if desired, then serve right away with wide straws or spoons. The crumbs soften as they sit, so add them just before serving for the clearest contrast in texture.

Tips

Start with cold pie and firm ice cream. Chilled pie is easier to portion and keeps the shake cold while blending. Ice cream should be scoopable but not melted. If it is rock hard, leave it on the counter only long enough to make scooping possible; you do not need to soften it completely.
Use milk to control the texture. Begin with the listed 1/2 cup (120 ml), then add more in small splashes. A juicy fruit pie can make a looser shake than a dense nut or custard pie. Extra ice cream thickens and cools it; extra milk makes it easier to drink but also softens the pie flavor.
Blend in short bursts if you want texture. A fully smooth shake has tiny bits of crust throughout, while a few short pulses leave more noticeable crumbs. For an especially smooth result, remove an unusually large piece of crust before blending, or strain the finished shake; straining removes some of the pie’s texture and flavor along with the crumbs.
Choose a pie that has been stored safely. Use pie that is still fresh and was refrigerated when its filling requires refrigeration. Keep the milkshake refrigerated if it is not served immediately, and do not leave this dairy-based drink at room temperature for more than 2 hours.

Serving Suggestions

Serve the shake as a dessert after a simple meal, or pour smaller portions into glasses as a sweet snack. It is rich, so the two servings are generous; you can divide it among four small dessert glasses if you are serving it after a large meal. A wide straw works best because small crust pieces can clog a narrow one, and a spoon is useful for a very thick blend.

Match the topping to the pie. A little cinnamon or nutmeg suits apple and pumpkin, while a few fresh berries work well with cherry or blueberry. For pecan pie, try a light drizzle of caramel sauce; for chocolate cream pie, use chocolate shavings. Keep toppings modest so they complement the pie instead of masking its flavor. If you want a playful presentation, place a small, clean piece of crust on top immediately before serving rather than balancing a whole slice on the rim.

Variations

Apple pie: Blend in the apple filling and crust as directed, then add the optional cinnamon. A pinch of ground nutmeg can also work, but start with less than 1/8 teaspoon because its flavor is strong. A spoonful of caramel sauce is another option; it will make the shake sweeter and slightly thinner.
Pumpkin pie: Use chilled baked pumpkin pie and leave out the cinnamon if the pie is already strongly spiced. A small pinch of cinnamon or ginger can bring out the filling’s flavor. Pumpkin pie is often soft and custardy, so add the milk cautiously and use extra ice cream if the blended shake is loose.
Cherry or berry pie: Include the fruit and crust, but check for pits or unusually large fruit pieces before blending. Vanilla ice cream keeps the fruit flavor clear. If the pie is especially tart, a teaspoon of sugar or honey can sweeten the shake, though ripe, sweet pie may not need it.
Pecan or other nut pie: Use a chilled slice and blend thoroughly enough to break down the filling. The result will be particularly rich and may need an extra tablespoon or two of milk. Check that any large nut pieces are broken up before serving, especially if you prefer a smooth drink.
Dairy-free option: Substitute a similar amount of dairy-free vanilla frozen dessert and unsweetened oat, soy, or almond milk. Oat milk tends to give a fuller texture, while almond milk can taste lighter and let the pie flavor stand out more. Check that the pie itself is dairy-free if you need the whole recipe to avoid dairy.

Storage and Reheating

This milkshake is best immediately after blending, when the ice cream is cold and the crust still has some texture. If you have extra, transfer it to a covered container and refrigerate it within 2 hours. For the best texture, drink refrigerated leftovers within 24 hours; the shake may separate, soften, and absorb moisture from the crust as it sits. Stir or briefly reblend it before serving. As a food-safety limit, discard dairy-based leftovers kept refrigerated for longer than 3 to 4 days, even though quality will decline much sooner.

You can freeze extra shake in a freezer-safe container for up to 1 month for best quality, leaving a little room at the top for expansion. It will freeze solid rather than remain drinkable. Thaw it in the refrigerator until it is soft enough to scoop, then blend briefly with a splash of milk to restore a drinkable consistency. Do not thaw it on the counter, and do not expect the crust to regain its original texture. There is no reheating step for this cold dessert.

Frequently Asked Questions

Can I make a pie milkshake without a blender?
Yes, though the result will be more textured. Let the ice cream soften just until it can be stirred, then mash the pie into it with a fork and gradually mix in the milk. A hand mixer can help smooth the mixture, but it may leave crust pieces intact. Chop the pie finely first, and serve the shake with a spoon if it is too thick for a straw.

Which kind of pie works best?
Most baked fruit, custard, cream, and nut pies can work, but their texture and sweetness differ. Apple, pumpkin, cherry, and pecan are especially easy to pair with vanilla ice cream. Use a pie you enjoy eating on its own, and adjust the milk gradually. A very wet filling may need more ice cream, while a dense pie may need a little extra milk to blend.

Should I remove the crust before blending?
No. The crust is part of what makes the drink taste like pie, and it helps give the shake its distinctive flavor. Cut it into small pieces and blend until it reaches the texture you like. You can remove a particularly tough or heavily browned edge, or reserve a little crust for a garnish, but removing all the crust produces a shake that tastes more like the filling alone.

How do I make the shake thicker?
Blend in more ice cream a few spoonfuls at a time, or reduce the initial milk slightly the next time you make it. Keep in mind that a thick shake can be difficult to draw through a narrow straw. Do not add ice cubes to thicken it: they dilute the pie flavor as they melt and can make the drink icy rather than creamy.

Can I prepare it ahead for guests?
It is better to measure the ingredients, chill the glasses, and cut the pie ahead, then blend just before serving. A finished shake loses its thick texture while it waits. If blending ahead is unavoidable, cover and refrigerate it promptly, then reblend briefly with a little extra ice cream or milk as needed. For a group, blend in batches so the mixture stays cold and the blender is not overfilled.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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