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Huckleberry Cheese Pie

To us Idahoans, huckleberries are a treasure! We've enjoyed this recipe a lot, and serve it as a "special treat" when we have out-of-state guests.

8-10 ServingsPrep: 30 min. Bake: 20 min. + chilling

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

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.

2 of 2

Huckleberry Cheese Pie (continued)

Directions (continued)

For cheese filling, beat cram cheese, 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 filling. Top with additional whipped cream
if desired. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 379 calories, 23 g fat (12 g saturated fat), 56 mg cholesterol, 192 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.