Huckleberry Cheese Pie
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
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1In 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.
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2Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely.
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3For cheese filling, beat cream cheese, confectioners' sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
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4For 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.
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