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
TOTAL TIME: Prep: 25 min. + cooling Bake: 10 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. + cooling Bake: 10 min. + chilling
MAKES: 12-16 servings


  • 1-1/4 cups all-purpose flour
  • 5 teaspoons confectioners' sugar
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 4 cups fresh or frozen huckleberries
  • 1/3 cup water
  • 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

Nutritional Facts

1 piece: 269 calories, 16g fat (10g saturated fat), 51mg cholesterol, 108mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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).
Originally published as Huckleberry Cheese Pie in Taste of Home October/November 1997, p57

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jslvsclf User ID: 919747 43813
Reviewed Jun. 30, 2011

"I used raspberries this time!"

jslvsclf User ID: 919747 47971
Reviewed Jul. 29, 2009

"This is very good. I don't know what huckleberries are, so I have used blueberries."

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