This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameTasteNewLook #CollectiveBias
So today is my birthday. Hubby is gone as usual, but before he left he made sure to cook me a delicious birthday meal and stuff me full of cake. He even tried to surprise me by renting a plane to fly me over the Golden Gate Bridge, but failed LOL. At least he tried, that sweet boy. So after a fun weekend full of birthday festivities, today I am going to relax, catch up on some fast-approaching deadlines, and treat myself to a couple select birthday treats. I’m thinking some seaweed soup, which is what you would traditionally eat on your birthday in Korea, and some leftover pie from this recipe I’m sharing today.
Now let me tell you a not-so-secret secret: I don’t actually love milkshakes. They are just not something I crave, and I can’t remember the last time I had one. BUT there is, of course, an exception to every rule. Back in college there was this amazing little burger joint that had the most delicious burgers, battered fries, and pie shakes. They would take an entire slice of pie right before your eyes and add it to a shake, and it was glorious. So to this day I maintain that I do not love milkshakes, except for the sublime pie shake. And what better time to indulge in this beauty than on my birthday week.
The recipe is so easy it’s laughable. The foundation of a great pie shake is of course using a delicious pie, so let me introduce to you Edwards Hershey Crème Pie. I used a generous slice of that for this shake, and it’s kinda perfect because it’s a frozen cream pie made with a fresh-from-the-oven cookie crust, sweet cream, and yummy toppings, so it breaks down perfectly in the shake leaving behind just those delicious chunks of crust. Just the way a pie shake should be. This was a delightful early birthday treat, and the pies themselves are so convenient and perfect for really any occasion. I also grabbed one of their key lime pies, but rather than save it for an occasion I’ve just been snacking on it, whoops. That would make a really good pie shake too, mmm. Check out all of Edwards’ other delicious pie flavors HERE and you can snag them all at your local Walmart. Do you have a favorite? Right now that triple coconut one is looking pretty dang good to me, what about you?
Chocolate Cream Pie Shake
Makes one large share-able shake
- 4-5 scoops vanilla ice cream
- 1 large slice (about 5 inches) Edward’s Hershey Crème Pie
- 1/4 cup milk
- whipped cream
- 1/4 cup chocolate chips
- chocolate curls
- mini chocolate donuts (recipe below)
If garnishing (opt.):
Pour chocolate chips into a heat-proof dish and microwave until soft, just 20-30 seconds. Stir until smooth, or if needed, heat a bit longer until the chocolate can be stirred smooth. Dip the rim of your glass into the chocolate, rolling it around to make it thicker. Shake some sprinkles onto the wet chocolate and then place the entire glass into the fridge to harden.
For the shake:
Place the ice cream, pie, and milk in a blender and pulse until it’s mostly combined, with some uneven chunks of pie crust. Taste and add more ice cream or pie until you reach your desired flavor. Pour into your glass and top with whipped cream, chocolate curls, and mini donuts (opt.).
Mini Chocolate Donuts
Makes 25-30 mini donuts
- 1/3 cup cocoa powder
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/2 cup + 2 Tbsp brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1 egg
- 1/4 cup + 2 Tbsp milk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 4 Tbsp unsalted butter, melted
- 1/2 cup chocolate chips
- 2 Tbsp milk or half & half
- sprinkles (opt.)
Preheat oven to 350F. Lightly spray your mini donut pan with oil.
In a large bowl, whisk together the cocoa powder, flour, sugar, powder, soda, and salt. In a separate small bowl, whisk together the egg, vanilla, vinegar, and butter. Add the wet ingredients plus the melted butter to the dry ingredients and stir to combine. Then add the chocolate chips. Fill your donut pan halfway full and bake for about 7 minutes. Let cool for a minute in the pan before popping them onto a cooling rack. Cool completely.
Prep the icing by adding the chocolate chips and milk or half & half to a heat-proof dish. Heat in the microwave until soft enough to stir smooth. Prep a piece of parchment paper for your donuts to rest on. Dip each cooled donut into the icing and place on your parchment paper. Add the sprinkles immediately while still wet. Let the donuts rest until the icing is hardened.
Donut recipe adapted from HERE.