Ambrosia Pie – Tippin’s Copycat
Ambrosia Pie – Tippin’s Copycat is inspired by a pie from Tippin’s Restaurant. This pie has a graham cracker crust, a soft no bake cheesecake filling, a fresh fruit topping, and a sweet, shiny glaze. Customize this pie with your favorite fruit. It is the perfect summer dessert when fresh fruit is seasonal and abundant!
Tippin’s was a restaurant that served amazing pies and really good casual dining fare. My extended family often met there for birthday lunches or just to get together, especially when some of us would come home from college. Sadly, Tippin’s closed several years ago.
My cousin Angie loved their Ambrosia Pie. She remembers when she worked at Tippin’s and would sneak some of the glaze as she made pies in the back of the restaurant.
For her birthday a couple years ago, I decided to try to recreate this pie. I remembered it as a graham cracker crust, topped with a cheesecake-like filling (but softer than cheesecake), and covered with fruit that was coated in a sweet glaze.
Developing the Recipe for Ambrosia Pie – Tippin’s Copycat
Because I couldn’t find an actual copycat recipe, I pieced together partial recipes from multiple sources for this pie. I think the resulting pie is a winner!
Graham Cracker Crust
The graham cracker crust is adapted from one out the my beloved America’s Test Kitchen Complete TV Show Cookbook. I know when I go to this cookbook, I’m getting a successful recipe.
No Bake Cheesecake Filling
For the soft no bake cheesecake filling, I adapted a recipe from Allrecipes with whipped cream folded in to make it light and fluffy.
I tried to closely mimic the fruit I remembered from Tippin’s Ambrosia Pie by using kiwi, peaches, strawberries, blueberries, and red grapes. Then I topped the fruit with a simple homemade fruit glaze. Not only is it delicious, it adds a nice shine to the fruit topping.
The Results of my Version of Ambrosia Pie – Tippin’s Copycat
Everyone at the birthday lunch thought my Ambrosia Pie – Tippin’s Copycat was great, and it’s pretty darn close to the original! You can customize this pie to contain any combo of fruit you’d like, which is nice because it can be great for any season. I can envision blueberries and strawberries for a patriotic summer dessert!
Gluten Free Ambrosia Pie – Tippins Copycat
Try making the crust with gluten free graham crackers for an entirely gluten free dessert!
Want more fruit desserts?
Check out these other dessert recipes that feature fruit:
No Bake Banana Split Cake
Pina Colada Mini Cheesecakes
Fresh Fruit Tart
Fresh Berry Tart
Sweet Cherry Pie
Cherry Chocolate Cheesecake Bundt Cake
Blueberry Crumb Bars
Apple Crumble Pizza Pie
Citrus Glazed Butter Cookies
Peach Blueberry Crumbles
Fresh Blueberry Pie
Mixed Berry Pie
- 9-inch pie plate
Graham Cracker Crust:
- 5 graham crackers (full sheets)
- 5 tablespoons unsalted butter (melted and cooled)
- 3 tablespoons sugar
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 cup heavy cream (to be whipped with hand mixer)
- Seasonal fruit
- ~1 large peach
- ~1/3 cup blueberries
- ~6 large strawberries (diced)
- ~2 kiwi (sliced into wedges)
- ~1/3 cup red grapes (sliced in half)
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon clear vanilla extract (or regular)
- 1 tablespoon cornstarch (or more)
- 1/4 cup water
- 1 tablespoon lemon juice
Make the crust:
- Preheat oven to 325°F.
- Pulse graham crackers in a food processor. Add butter and sugar and pulse until combined. Press into a 9-inch pie plate and bake for 13 – 18 minutes until fragrant and browned. Allow crust to cool completely before assembling pie.
Make the cheesecake filling:
- Mix together cream cheese and powdered sugar in stand mixer or with hand mixer until smooth and creamy. Stir in vanilla extract and 1 tablespoon heavy cream.
- In a separate bowl, whip cream until peaks form.
- Carefully fold whipped cream into cream cheese mixture.
- Spread into crust and chill.
Make the fruit glaze:
- Combine water, sugar, and vanilla in a saucepan over medium heat. Bring to a simmer.
- Dissolve cornstarch in 1/4 cup water. Add to the saucepan and stir. Simmer a few minutes until thickened. (Add more water/cornstarch if it’s not getting thick). Stir in lemon juice and cool glaze.
Assemble the pie:
- Fill cooled graham cracker crust shell with cheesecake filling mixture.
- Top pie with diced fruit.
- Brush warm glaze onto fruit.
- Chill pie until ready to serve.