Milk­shake Pie steals the show at Lewes Oyster House

To view the article by Patricia Talorico in The News Journal, click HERE.

Milkshake pie, made by Food Network winning pastry chef Dru Tevis, is available at the Lewes Oyster House in Lewes. Tevis also has a bakery in Dewey Beach.

Sum­mer eat­ing, if you’re being healthy, should prob­ably be about enjoy­ing the abund­ance of sea­sonal fruits and veget­ables now in stores, farm mar­kets, and, if you’re lucky, your own back­yard. But some­times, noth­ing sat­is­fies like a dec­ad­ent dessert.

Have you ever eaten something so sat­is­fy­ingly sweet and deli­cious, you pro­claimed it the best ever? That’s how I feel about the Milk­shake Pie at the Lewes Oyster House in Lewes.

I’m a little late to the game in “dis­cov­er­ing” this dessert.

It was cre­ated by Dru Tevis, a pastry chef best known as the win­ner of the Food Net­work’s Hol­i­day Bak­ing Cham­pi­on­ship in 2022. Tevis first made Milk­shake Pie while work­ing at the former Nage, later Fork & Flask, owned by the La Vida Hos­pit­al­ity Group.

He worked there with Sean Corea, now exec­ut­ive chef and an owner of the Lewes Oyster House. Tevis made Milk­shake Pie again for a Lewes Oyster House event, and it’s been on the res­taur­ant’s dessert menu since spring.

Tevis has most recently worked as the exec­ut­ive pastry chef for SoDel Con­cepts. He and his hus­band, Chase Cline, now run Brûlé Bakery in Dewey Beach.

They make Milk­shake Pie, $16 a slice, exclus­ively for the Lewes Oyster House. On its social media pages, the res­taur­ant calls it an “abso­lute gift from the Gods.” The pie has an oat cookie crust that’s layered with Tevis’ own black and white milk­shake ice cream. It’s topped with thick licks of toasted vanilla bean meringue and drizzles of chocol­ate and car­a­mel sauces.

“Hon­estly, one of those desserts you’ll end up talk­ing about on the drive home,” the Lewes Oyster House has writ­ten on its Ins­tagram page.

Yes. It is.

Another of my dessert favor­ites at the Lewes Oyster House is their own made-in-house Board­walk Empire cake. It’s a corn cake layered with brown but­ter “liquid” cheese­cake, and it’s served with car­a­mel pop­corn ice cream. Fisher’s car­a­mel pop­corn is sprinkled on top along with drizzles of car­a­mel sauce. The tastes and fla­vors are inspired by a trip to the Reho­both board­walk (without the hassles of traffic and park­ing). A slice is $14.

“Take your taste buds for a ride,” the res­taur­ant says.

The Lewes Oyster House was named one of USA TODAY’s Best Res­taur­ants of the Year for 2026.