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
Ingredients:
Banana Cream Pie: (I adapted this recipe)
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1 pre-made pie crust (I used graham cracker)
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2 boxes (3.4 oz each) instant vanilla pudding
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3 cups milk (for pudding)
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4 – 5 bananas, sliced
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I box Vanilla Wafers
Ice Cream:
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Store bought vanilla or homemade (I use this recipe)
Milk
Caramel Sauce (Optional)
Directions:
To make the pie: (don’t be intimidated – it’s easy!)
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Preheat your oven to 375 degrees.
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Make the pudding, set in the fridge to set (about 5 minutes).
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Bake the crust for 5 minutes. Let it cool.
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Slice your bananas and layer them in the bottom of the crust. Crush a cup of vanilla wafers and spread them around the bananas.
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Pour the pudding over the bananas. Garnish with a few more bananas and crushed vanilla wafers.
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Put pie in the fridge for 30 minutes.
To make the milkshakes:
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Put about 4-5 scoops of ice cream in a blender.
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Scoop a ¼ slice of pie into the blender.
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Add 1 cup of milk to the blender and mix.
- If desired, add crushed vanilla wafers and a drizzle of caramel to your cup and serve.
