Peach Ambrosia Pie
Crust:
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
Filling:
8 oz cream cheese, softened
1-14 oz can sweetened condensed milk, chilled
1/3 cup lemon juice,
chilled1-8oz 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
Assembly:
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.
Dig In.
Ciao,
Aunty Pol
