Thick, Sweet, Buttery, and Outrageously Creamy Pecan Pie Milkshake

Why You’ll Love This Recipe

I enjoy this recipe because it takes minimal effort but delivers maximum flavor. The vanilla ice cream creates a creamy base, the milk controls the thickness, and the pecan pie brings in that caramelized, nutty sweetness I can’t resist. It’s comforting and nostalgic, but with a playful milkshake twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups vanilla ice cream

• ½ cup whole milk (I adjust depending on how thick I want it)

• 1 slice pecan pie (or about ⅓ cup chopped pecan pie filling)

• Optional toppings: whipped cream, caramel sauce, chopped pecans

Directions

1. I add the ice cream, milk, and pecan pie slice into a blender.

2. I blend until smooth and creamy, adjusting with a splash more milk if I want it thinner.

3. I pour into a tall glass and top with whipped cream, a drizzle of caramel, and extra pecans if I’m feeling indulgent.

Servings and timing

This recipe makes 2 servings. It takes about 5 minutes from start to finish, which makes it an easy last-minute dessert.

Variations

I sometimes swap the vanilla ice cream for butter pecan ice cream for even more nutty richness. If I’m in the mood for chocolate, I add a drizzle of chocolate syrup to the blender. For a boozy version, I’ve tried adding a splash of bourbon, and it pairs beautifully with the pecan pie flavor.

Storage/Reheating

I like to enjoy this milkshake right away while it’s thick and frosty. If I have leftovers, I freeze them in an airtight container and blend again with a little extra milk to bring it back to life.

FAQs

Can I make this milkshake without pecan pie?

Yes, I’ve used pecans, caramel sauce, and a little brown sugar as a substitute when I didn’t have pie on hand.

What if I don’t have whole milk?

I use 2% milk sometimes, but it makes the shake a bit less creamy. Half-and-half is also a great option.

Can I use nondairy alternatives?

Yes, I’ve made it with almond milk and dairy-free vanilla ice cream. It’s slightly less rich but still delicious.

How do I make it thicker?

I simply add less milk or throw in a few extra scoops of ice cream to keep it thick and spoonable.

Can I prepare this in advance?

I don’t recommend making it too far ahead because it melts quickly. But I sometimes freeze the blended shake in popsicle molds for a fun frozen dessert.

Conclusion

This pecan pie milkshake is thick, sweet, and irresistibly creamy—basically a slice of pie blended into a glass of pure indulgence. I love how easy it is to whip up and how impressive it feels to serve. Whether I’m using up leftover pie or just craving something outrageous, this milkshake always hits the spot.