Inspired by the Ambrosia Pie at Tippin's Restaurant, this pie has a graham cracker crust, a soft cheesecake filling, a fresh fruit topping, and a sweet, shiny glaze.
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 degrees 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.
You're Gonna Bake It All