Huckleberry Cheese Pie Recipe

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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

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + chilling

Ingredients

  • BUTTER CRUNCH CRUST:
  • 1/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup finely chopped nuts
  • 1 cup all-purpose flour
  • CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 1 cup whipped cream or 1 cup frozen non-dairy topping, thawed
  • FRUIT TOPPING:
  • 1/2 cup sugar
  • 1-1/2 tablespoons cornstarch
  • Dash salt
  • 1/2 cup water
  • 2 cups fresh huckleberries*, divided
  • 1/2 tablespoon butter

Directions

Blueberries may be substituted for huckleberries. Combine crust ingredients as for pie crust, cutting butter into mixture; mixture will be crumbly. Spread mixture on cookie sheet; bake at 400° for bout 20 minutes, stirring occasionally. Remove from oven. While mixture is still hot, press into a 9-in. pie pan, using a small-diameter aluminum pie pan to help press crumbs into form. Cool completely. For cheese filling, blend cheese, sugar and vanilla until smooth; gently stir in whipped cream or topping. Pour or spoon filling into cooled crust; refrigerate. For topping, combine sugar, cornstarch and salt in saucepan. Add water, mixing to blend, and 1 cup berries. Cook, stirring, until thickened. Add butter and remaining berries. Cool topping; 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

Nutritional Facts

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

  • BUTTER CRUNCH CRUST:
  • 1/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup finely chopped nuts
  • 1 cup all-purpose flour
  • CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 1 cup whipped cream or 1 cup frozen non-dairy topping, thawed
  • FRUIT TOPPING:
  • 1/2 cup sugar
  • 1-1/2 tablespoons cornstarch
  • Dash salt
  • 1/2 cup water
  • 2 cups fresh huckleberries*, divided
  • 1/2 tablespoon butter
  1. Blueberries may be substituted for huckleberries. Combine crust ingredients as for pie crust, cutting butter into mixture; mixture will be crumbly. Spread mixture on cookie sheet; bake at 400° for bout 20 minutes, stirring occasionally. Remove from oven. While mixture is still hot, press into a 9-in. pie pan, using a small-diameter aluminum pie pan to help press crumbs into form. Cool completely. For cheese filling, blend cheese, sugar and vanilla until smooth; gently stir in whipped cream or topping. Pour or spoon filling into cooled crust; refrigerate. For topping, combine sugar, cornstarch and salt in saucepan. Add water, mixing to blend, and 1 cup berries. Cook, stirring, until thickened. Add butter and remaining berries. Cool topping; 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

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Reviews forHuckleberry Cheese Pie

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MY REVIEW
VictoriaElaine User ID: 3422096 249059
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 User ID: 5555988 201590
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 User ID: 7904844 24768
Reviewed Jul. 25, 2014

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

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