Is there anything as good as a creamy vanilla milkshake; the kind you use a straw to slurp up the melted edges? You can now have that dreamy vanilla milkshake goodness in a frozen pie! This pie melts around the edges as you are taking in every bite, but it won’t be runny on your plate, promise. Your biggest decision is using a fork or spoon. Weird as it may be, yours truly loves using a fork with ice cream.
Now, let’s talk about the crust. The crust is vanilla wafer with sprinkles, which even from a frozen state crunch a little with each bite. And who doesn’t love sprinkles?
Simply mix in 3 tablespoons of colored sprinkles with the vanilla wafer crumb crust mixture. Press into a 9-inch pie plate and bake for 5 minutes at 350 F.
As your very festive pie crust cools it’s time to make the filling.
Start with the heavy whipping cream and a 3 oz. box of instant vanilla pudding mix. With an electric hand mixer (like this KitchenAid), beat until it thickens and is creamy, about 3 to 5 minutes (it will be pretty intense yellow). Scoop in the jar of marshmallow cream and beat until creamy, about 2 to 3 minutes.
The last step is adding one pint (about 2 cups) of softened vanilla ice cream. Use an electric mixer on medium-low, just enough to make sure the filling is smooth. The consistency will be similar to thick “gravy”. Poor into the cooled pie crust and freeze 8 hours or overnight.
Garnish it up with whipped cream, maracshino cherries, and more sprinkles if you like.
To serve this up in true vanilla milkshake fashion, remove from freezer and let the pie sit at room temperature about 5 minutes. Slice and serve.
Don’t forget to save the last slice for yourself. (An empty frozen veggie bag works every time.) Happy Pie Creating Pie Peeps!
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Vanilla Milkshake Pie
Ingredients
Vanilla Wafer Crust w/Sprinkles
- 1-1/2 cups vanilla wafer crumbs
- 4 tablespoons butter, melted
- 3 tablespoons Sprinkles (tiny rounds, not jimmies)
Vanilla Milkshake Filling
- 1 cup heavy whipping cream
- 1 3-ounce box instant vanilla pudding mix
- 1 7-ounce container marshmallow fluff
- 1 pint softened vanilla ice cream (about 2 cups)
- Extra whipped cream for topping
- Maraschino cherries for topping
Instructions
Vanilla Wafer Crust w/Sprinkles
- Preheat oven to 350 F.
- Place the vanilla wafer crumbs in a medium size bowl. Use and fork to stir and toss the crumbs as you drizzle in the melted butter.
- Once mixed, stir in the sprinkles.
- Press the mixture into a pie plate, using a custard cup or bottom of a measuring cup to press in.
- Bake for 5 minutes. Remove from oven and place in fridge to cool.
Vanilla Milkshake Filling
- In a large mixing bowl add the heavy cream and instant pudding mix. Beat with an electric mixer until throughly mixed, creamed, and thickened, about 4 to 5 minutes.
- Add the marshmallow fluff and continue beating with electric mixer for an additional 3 to 4 minutes.
- Add the softened ice cream and using mixer on medium to low, beat just enough to throughly combine the filling, about 1 to 2 minutes.
- Pour into the cooled pie crust and garnish with whipped cream and maraschino cherries.
- Place in freezer for 8 hours or overnight. To serve, let thaw at room temperature about 5 to 10 minutes.
