Marionberry Pie Shakes with Crumbled Crust
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 to 5 shakes
Ingredients
  • ½ of one 9-inch store-bought piecrust dough (about 5 ounces)
  • 1 tablespoon whole milk, for brushing
  • 2 tablespoons coarse sugar
  • 1 pint (10 ounces) marionberries or blackberries
  • 2 teaspoons finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Pinch kosher salt
  • 2 tablespoons honey
  • ½ cup heavy cream
  • 2 teaspoons finely grated lime zest
  • 1 teaspoon honey
  • :::For the Shakes: :::
  • One 1.75 quart container Tillamook Marionberry Pie ice cream
  • ⅓ cup, plus 1 tablespoon, whole milk
Directions
  1. Bake the piecrust: Preheat the oven according to the directions for your piecrust dough. Roll the dough to a ¼-inch thickness and transfer to a parchment-lined baking sheet. Brush the dough with the milk and sprinkle the sugar on top. Bake until golden brown and set aside to cool. Break into 1-inch pieces.
  2. Macerate the berries: In a small mixing bowl, combine the berries, lime zest and juice and salt, and drizzle with honey. Gently fold to coat the berries in honey and set aside to macerate.
  3. Make the honey-lime whipped cream: In a medium bowl, whisk together the cream, lime zest and honey until soft peaks form. Chill in the fridge until ready to serve.
  4. Make the shakes: Working in 2 batches, combine the ice cream and milk in a blender, and mix on high speed until smooth, adding more milk if needed. Pour into a container and transfer to the freezer while you make the second batch. Makes about 5 cups.
  5. To serve: Layer the milkshake, macerated berries and piecrust between 4 or 5 glasses. Top each glass with a dollop of whipped cream and garnish with more berries, lime zest and piecrust.