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Huckleberry Cheese Pie Recipe
Huckleberry Cheese Pie Recipe photo by Taste of Home
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Huckleberry Cheese Pie Recipe

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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. —Pat Kuper, McCall, Idaho
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 8-10 servings

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

Nutritional Facts

379 calories: 1 slice, 23g fat (12g saturated fat), 56mg cholesterol, 192mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 5g protein .

Directions

  1. 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.
  2. Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.
  3. For cheese filling, beat cram cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
  4. 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.
Originally published as Huckleberry Cheese Pie in Country June/July 1990, p49


Reviews for Huckleberry Cheese Pie

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
VictoriaElaine
Reviewed Jun. 4, 2016 Edited Aug. 2, 2016

"I have made this numerous times with blueberries. It is phenomenal! I use walnuts in the crust. When baking the crust mixture, I reduce the oven temp to 350 & only bake it 10 minutes otherwise it would be burnt to a crisp."

MY REVIEW
Retired10
Reviewed Aug. 13, 2014

"Made this according to the recipe, using fresh picked huckleberries (we live in Montana). It is absolutely one of the VERY BEST desserts I HAVE EVER TASTED!!! I served it at a dinner party and all the guests just loved it! The texture is wonderful - does not fall apart when sliced. I would give this one 10 stars if I could! This one is a must-make!!"

MY REVIEW
1234hickory
Reviewed Jul. 25, 2014

"I made this with a traditional pie crust. It was great. Would definitely make again"

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