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Huckleberry Cheese PieTaste of Home

Huckleberry Cheese Pie

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD: 10 servings.
To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have 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
  • Additional whipped cream, optional

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 cream cheese, confectioners' 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 cheese filling. Top with additional whipped cream if desired.

Nutrition Facts

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

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