I recently received a huge box of samples of Udi’s Gluten Free products. There were so many good things in that box, including Cinnamon Raisin Bread, White Sandwich Bread, Cinnamon Rolls, Double Vanilla Muffins, and more. The Maple Chocolate Chip Cookies were also in the box. These are new and I had not tried them before, but if you are a fan of maple these cookies are for you!
I was asked to create a recipe using one of the products in the box, so here is what I made. I named it Ambrosia Pie because it has apricots and coconut in them, and surely those must be food of the gods, they taste so good together. I used the Maple Chocolate Chip Cookies to make a cookie crumb crust for my pie. Here is how I made it:
Ambrosia Pie With Chocolate Chip Pecan Cookie Crumb Crust
Cookie Crumb Crust:
1 pkg Gluten Free Maple Chocolate Chip Pecan Cookies
¼ stick of butter
¼ cup brown sugar
Mix ingredients together in food processor until crumbly. Press into a pie dish and up the sides. Put in oven and bake for 10 minutes. Let cool.
1 cup chopped dried apricots
½ cup shredded unsweetened coconut
1 can sweetened condensed milk
1 8 oz pkg cream cheese
Mix all ingredients well with electric mixer. Pour into pie crust, bake at 350 degrees for 40-45 minutes. Cover edges of crust with aluminum foil to prevent burning. Remove it for last 20 minutes of cooking. Cool before serving. This is good with whipped cream or vanilla ice cream.