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Peach Pie Milkshake

Peach Pie Milkshake
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 2
Pie ala Mode goes in a whole new direction when you simply add the pie to the ice cream and drink it.
By Baker Peabody
Updated November 23, 2014
Make With
Make With
Pillsbury Pie Crust

Ingredients

  • 1/2 package Pillsbury™ Refrigerated Pie Crust (1 9-inch crust)
  • 1 1/4 cups Cascadian Farm™ frozen organic sliced peaches, thawed (or use fresh when in season)
  • 1 tsp. cornstarch
  • 1/2 tsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 2 tbsp granulated sugar
  • 8 scoops vanilla bean ice cream
  • Milk to thin
  • Whipped cream as garnish

Steps

  • 1
    To make the Hand Pies:
  • 2
    In a medium size bowl add diced peaches, cinnamon, lemon juice, sugar, and cornstarch.
  • 3
    Mix until all the ingredients are fully incorporated and a syrup forms.
  • 4
    Roll out the prepared crust.
  • 5
    Place three heaping spoonful’s of peach filling into the lower half of the pie crust, leaving a space between each spoonful so as to get three hand pies.
  • 6
    Fold over the top half of the pie crust. Cut into three parts.
  • 7
    Crimp the edges with a fork and seal the pie filling into the crust. Some filling (mostly juices) will come out during baking, that’s okay.
  • 8
    Place on to a greased baking sheet. Bake at 400°F for 14-16 minutes.
  • 9
    Remove from oven and let cool.
  • 10
    To Make the Shake:
  • 11
    To a blender add 4 scoops of Vanilla Bean Ice Cream and one hand pie. Using milk to thin. Blend the shake to desired consistency. Repeat and make a second milkshake.
  • 12
    Top milkshake with whipped cream and half of the third hand pie. Use the other half of the hand pie for the second shake.

No nutrition information available for this recipe

  • Seriously... a pie in your ice cream.

    When visiting Philadelphia this last January, I had researched places to go. I had heard really good things about an ice cream shop that wasn’t that far from our hotel. So we went and I had a milkshake that not only had pie in it but a WHOLE piece of pie on top. I couldn’t even finish the shake. It was sooo amazing that I had to recreate the Peach Pie Milkshake similar to the one I had there. If you are feeling naughty, a little bourbon would be great in this.

    Pretty sure you are going to want to do this with any pie you make from now on!

    To make the shakes:

    In a medium size bowl, add cut up peaches, cinnamon, lemon juice, sugar, and cornstarch.

    Mix until all the ingredients are fully incorporated and a syrup forms.

    Roll out the prepared crust.

    Place three heaping spoonful’s of peach filling into the lower half of the pie crust, leaving a space between each spoonful so as to get three hand pies.

    Fold over the top half of the pie crust. Cut into three parts.

    Crimp the edges with a fork and seal the pie filling into the crust. Some filling (mostly juices) will come out during baking, that’s okay.

    Place on to a greased baking sheet. Bake at 400F for 14-16 minutes.

    Remove from oven and let cool.

    To a blender add 4 scoops of vanilla bean ice cream and one hand pie. Using milk to thin. Blend the shake to desired consistency. Repeat and make a second milkshake.

    Top milkshake with whipped cream and half of the third hand pie. Use the other half of the hand pie for the second shake.

    Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.
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