Tuesday, August 18, 2009

Peach Ambrosia Pie

My Venture into Pies Made from Salads

The recipe inspiration for this pie comes from a peach salad served at the Otis Café in Otis, Kansas. I got the filling recipe from a magazine years ago and, the filling by itself, is called the Otis Café Peach Salad. That peach salad (and I'm using the term "salad" generously here) is a favorite of my mother's. In addition to peaches, I've made it with both mangoes and fresh pineapple – both of which were wonderful. I'm sure it would be equally good with strawberries, blueberries, raspberries, plums, and other fruits. If peaches are not your thing, swap out the fruit with something you like. If you don't want to make the crust, just make the filling and have it for dessert (or as a sweet side for a potluck, lunch, or dinner).

I think a gingersnap crust is perfect for this pie. Ginger pairs very well with peaches. It gives the pie just a hint of spice and a little extra crunch. If you don't want to go through the trouble of making the crust, you could buy a graham cracker crust or vanilla wafer crust – but I don't think it would be as exciting as a homemade gingersnap crust. Give this recipe a try sometime. Enjoy – and happy pie making!

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Peach Ambrosia Pie
(Printable Version)

1 1/4 cups finely crushed gingersnap cookies (about 25 of the hard-style gingersnap cookies)
1/3 cup brown sugar
1/2 tsp cinnamon
4 TBSP butter, melted

8 oz cream cheese, softened
1-14 oz can sweetened condensed milk, chilled
1/3 cup lemon juice, chilled
1-8oz whipped topping, chilled of course
1 cup chopped pecans
1-28 oz can sliced peaches (chilled), diced into small pieces

Roughly crushed gingersnap cookies for garnish on the top

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.


  1. Oh this sounds wonderful and I agree with the gingersnap crust! I can't wait to make this!
    I found your site thru Tasty Kitchen and have enjoyed reading some of your stories and have already printed several of your recipes to try!
    I have "favorited" your site and look forward to reading "all" your stories and recipes.
    Lisa S/ TX

  2. Thanks Lisa! {blush} It's been a lot of work but a lot of fun, also!

  3. You and your mom both sound like alot of fun!!!
    I know I like her because I too was a victim of
    Dallas and my family knew not to call then!
    But the scissors and pepsi story had me laughing out loud!!! I can't wait to read ALL your stories.
    Lisa S/TX

  4. You're a Dallas victim, too? I'm sure there are others out there. Misery loves company!

  5. I've just found your blog. Made this pie yesterday, and we love it! Just at a quick scan, looks like you have some great recipes here. I'll have to look around and try a few more. Thanks for a great recipe! Will be sharing your link on my blog along with a picture or two of my pie.


  6. Dear god this looks amazing. Glad to have found your blog via Pammy Sue at Scotty's place


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