Huckleberry Cheese Pie

Name: Huckleberry Cheese Pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 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

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

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.
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.

Nutrition Facts

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

Originally published as Huckleyberry Cheese Pie in Country June/July 1990

Reviews

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Lois

Jun 11, 2018

Is it possible to use frozen huckleberries? Also, can I omit the nuts from the crust?
VictoriaElaine

Jun 4, 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.
Retired10

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!!
1234hickory

Jul 25, 2014

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