Huckleberry Cream Cheese Pie recipe

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Ingredients

½ cup finely chopped pecans
1 cup all-purpose flour
½ cup butter, room temperature
1 (4 ounce) package cream cheese, softened
½ cup white sugar
¼ cup heavy cream, whipped
1 tablespoon fresh lemon juice
⅔ cup white sugar
¼ cup cornstarch
½ cup water
¼ cup fresh lemon juice
3 cups fresh or frozen huckleberries

Nutrition Info

447.3 calories
carbohydrate: 55.2 g
cholesterol: 56.2 mg
fat: 24.9 g
fiber: 2.7 g
protein: 4.1 g
saturatedFat: 12.6 g
servingSize: -
sodium: 131 mg
sugar: 36.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)

  2. Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.

  3. Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.

  4. Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.

Recipe Yield

1 9-inch pie

Recipe Note

This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping.

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