Cheese Huckleberry Pie Recipe

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This pie had a cookie-like press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries.—Dianne Doede, Trout Lake, Washington

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Cheese Huckleberry Pie Recipe

Prep: 25 min. + cooling Bake: 10 min. + chilling

Yield: 12-16 Servings

25 10 35

Ingredients

1-1/4 cups all-purpose flour
5 teaspoons confectioners' sugar
1/2 cup butter, melted
TOPPING:
3/4 cup sugar
1/4 cup cornstarch
4 cups fresh or frozen huckleberries
1/3 cup water
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Directions

In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack.
For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool.
In a bowl, beat cream cheese, sugar, lemon juice, peel and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust. Spoon topping over filling. Chill for 1 hour. Yield: 2 pies (12-16 servings).

Nutritional Facts 1 serving (1 piece) equals 269 calories, 16 g fat (10 g saturated fat), 51 mg cholesterol, 108 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Huckleberry Cheese Pie in Taste of Home October/November 1997, p57