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Huckleberry Cheese Pie

 Huckleberry Cheese Pie
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
8-10 ServingsPrep: 30 min. Bake: 20 min. + chilling

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

Directions

  • 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.
  • Remove from oven. While mixture is still hot, press into a 9-in. pie
  • plate forming a pie shell. Cool completely.

2 of 2

Huckleberry Cheese Pie (continued)

Directions (continued)

  • For cheese filling, beat cram cheese, sugar and vanilla until smooth;
  • gently fold in whipped cream. Pour or spoon filling into cooled
  • crust; refrigerate.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 379 calories, 23 g fat (12 g saturated fat), 56 mg cholesterol, 192 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.