To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho
Huckleberry Cheese Pie
Huckleberry Cheese Pie
Prep Time
30 min
Cook Time
20 min
Yield
10 servings
Ingredients
- BUTTER CRUNCH CRUST:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup finely chopped nuts
- 1/2 cup cold butter
- CHEESE FILLING:
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream or 1 cup whipped topping
- FRUIT TOPPING:
- 1/2 cup sugar
- 4-1/2 teaspoons cornstarch
- Dash salt
- 1/2 cup water
- 2 cups fresh huckleberries or blueberries, divided
- 1-1/2 teaspoons butter
- Additional whipped cream, optional
Directions
- In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally.
- Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely.
- For cheese filling, beat cream cheese, confectioners' sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
- For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.
Nutrition Facts
1 piece: 379 calories, 23g fat (12g saturated fat), 56mg cholesterol, 192mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 5g protein.
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