Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 20 mins

    TOTAL : 1 hr 40 mins

    SERVING : 8

    YIELD : 1 9-inch pie

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C.)

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  • Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.

  • Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.

  • Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.

Per Serving: 447 calories; protein 4.1g; carbohydrates 55.2g; fat 24.9g; cholesterol 56.2mg; sodium 131mg.