Taste of Home
Cheese Huckleberry Pie
TOTAL TIME: Prep: 25 min. + cooling Bake: 10 min. + chilling
YIELD: 2 pies (8 servings each).
This huckleberry pie has a cookielike 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
Ingredients
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1-1/4 cups all-purpose flour
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5 teaspoons confectioners' sugar
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1/2 cup butter, melted
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TOPPING:
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3/4 cup sugar
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1/4 cup cornstarch
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4 cups fresh or frozen huckleberries
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1/3 cup water
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup confectioners' sugar
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1 tablespoon lemon juice
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, whipped
Directions
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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.
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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.
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3.
In a bowl, beat cream cheese, sugar, lemon juice, zest and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust making a slight well. Spoon topping over filling. Chill for 1 hour.
Nutrition Facts
1 piece: 269 calories, 16g fat (10g saturated fat), 51mg cholesterol, 108mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
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