Pie Shakes & #NationalBananaCreamPieDay

I love Provo!

Not only have I loved attending school here (Go Cougs!), but Utah Valley has one of my favorite food scenes.

Even before I was accepted to BYU, I used to visit my sister Breann in Provo, where she introduced me to a wonderful, beautiful thing: the pie shake. Tucked in a hole-in-the-wall diner off Provo’s Center Street, Sammy’s (now Zeek’s now Marley’s) boasts THE best milkshakes in all the land. And not just milkshakes. Milkshakes with A PIECE OF PIE mixed in. It’s glorious. And since then, I’ve taken almost every friend/date/roommate to enjoy it’s goodness.

And since today is National Banana Cream Pie day, I decided to recreate my favorite pie shake from Zeeks. Introducing: the banana cream pie shake!


Banana Cream Pie Shake

Makes 4 servings


Banana Cream Pie: (I adapted this recipe)

  • 1 pre-made pie crust (I used graham cracker)

  • 2 boxes (3.4 oz each) instant vanilla pudding

  • 3 cups milk (for pudding)

  • 4 – 5 bananas, sliced

  • I box Vanilla Wafers

Ice Cream:

  • Store bought vanilla or homemade (I use this recipe)


Caramel Sauce (Optional)


To make the pie: (don’t be intimidated – it’s easy!)

  1. Preheat your oven to 375 degrees.

  2. Make the pudding, set in the fridge to set (about 5 minutes).

  3. Bake the crust for 5 minutes. Let it cool.

  4. Slice your bananas and layer them in the bottom of the crust. Crush a cup of vanilla wafers and spread them around the bananas.

  5. Pour the pudding over the bananas. Garnish with a few more bananas and crushed vanilla wafers.

  6. Put pie in the fridge for 30 minutes.

To make the milkshakes:

  1. Put about 4-5 scoops of ice cream in a blender.

  2. Scoop a ¼ slice of pie into the blender.

  3. Add 1 cup of milk to the blender and mix.

  4. If desired, add crushed vanilla wafers and a drizzle of caramel to your cup and serve.


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