Print Options

Back to Cheese Huckleberry Pie >

Include these items:

Select reviews >

Taste of Home Logo

Cheese Huckleberry Pie

 Cheese Huckleberry Pie
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
12-16 ServingsPrep: 25 min. + cooling Bake: 10 min. + chilling

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 McCormick® Pure 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

2 of 2

Cheese Huckleberry Pie (continued)

Directions (continued)

  • 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.