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Peach Ambrosia Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Oh, this pie is good. The filling is HEAVENLY. It’s made with cream cheese, sweetened condensed milk, peaches, and other good stuff. The filling is then poured into a gingersnap crust and allowed to firm up. Very yummy! (Cook time includes fridge time!)

Ingredients

  • FOR CRUST
  • 1-¼ cup Finely Ground Gingersnap Cookies (the Hard Kind)
  • ⅓ cups Brown Sugar, Firmly Packed
  • ½ teaspoons Cinnamon
  • 4 Tablespoons Butter, Melted
  • _____
  • FOR FILLING:
  • 8 ounces, weight Cream Cheese, Softened
  • 1 can Sweetened Condensed Milk (14 Oz), Chilled
  • ⅓ cups Lemon Juice, Chilled
  • 1 container Whipped Topping (8 Oz)
  • 1 cup Choppped Walnuts Or Pecans
  • 1 can Sliced Peaches (28 Oz), Chilled, Drained, And Diced

Preparation

Preheat oven to 325F.

Use a food processor to pulverize the gingersnap cookies into very, very fine crumbs — as fine as you can get them. Dump the crumbs into a medium bowl. Add the brown sugar, cinnamon, and melted butter. Stir until the crumbs are evenly coated.

Pour into a 9″ pie dish and firmly press the crumbs into the bottom and sides of the dish. Bake for about 10 – 12 minutes. Let the crust cool completely before continuing.

Using the whisk attachment of your mixer, whisk the cream cheese until slightly fluffy. It is important that the cream cheese be at room temperature.

With the mixer on low speed, add the sweetened condensed milk and whisk until combined, scraping the bowl as needed to make sure the cream cheese is completed blended into the condensed milk.

Add the lemon juice and mix until thoroughly combined. Add the whipped topping and mix until it is well incorporated, continuing to scrape the bowl as needed.

Using a spoon, stir in the pecans and well-drained peaches. Pour the mixture into the gingersnap crust.

Refrigerate at least 4 hours before serving, but preferably overnight. Top each piece of pie with some roughly crushed gingersnap cookies before serving.

4 Comments

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ehepler81 on 10.20.2009

I did mine with a graham cracker crust b/c I didn’t have any ginger snaps and I was too lazy to go to the store…still very good!

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lacozinera on 9.15.2009

I think I’ll be making this tonight. I love anything with condensed milk. Also checked out your blog. You have some great recipes.

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Cooking Ventures on 8.19.2009

That’s a great idea! I love gingersnap cookies so I need to try out your recipe.

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babskitchen on 8.19.2009

Hey, ventures! This sounds good! I could make my gingersnaps up ahead of time to use for the crust.

2 Reviews

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Jen C on 12.17.2012

It’s fabulous and easy to make. I’m so glad I made the crust instead of going store bought. It is almost the best part.

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hoylakebeach on 6.28.2011

I made this with a few english adjustments and it was super fantastic, Ambrosia food of the Gods indeed! :) I was foeced to give most of it away for fear of eating it all myself. The friends I gave it to hid it from their 3 children so they didn’t have to share it!

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