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Cheese Huckleberry Pie Recipe

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 YIELD:12-16 servings

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

  • 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).

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.