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Huckleberry Cream Cheese Pie
Huckleberry Cream Cheese Pie
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Decadent cream cheese pie with pecan pastry crust and huckleberry topping.
Ingredients:
  • 0.5 cup finely chopped pecans
  • 1 cup all-purpose flour
  • 0.5 cup butter, room temperature
  • 1 (4 ounce) package cream cheese, softened
  • 0.25 cup heavy cream, whipped
  • 1 tablespoon fresh lemon juice
  • 0.66666668653488 cup white sugar
  • 0.25 cup cornstarch
  • 0.25 cup fresh lemon juice
  • 3 cups fresh or frozen huckleberries
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Combine the chopped nuts, flour, and salt in a small mixing bowl. Add butter and mix until the mixture forms pea-sized lumps. Press the mixture into a 9-inch pie pan and line with a double layer of aluminum foil. Bake in a preheated oven until golden brown, about 20 minutes. Let the crust cool before removing the foil.
  • In a bowl, mix the cream cheese and 1/2 cup sugar until smooth. Gently blend in the whipped cream and lemon juice. Spread the mixture over the cooled crust and refrigerate.
  • In a saucepan, mix 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice. Add huckleberries and bring to a boil over medium heat, stirring constantly. Simmer for about 2 minutes until thickened and clear. Allow to cool. Spread the huckleberry mixture over the cream cheese layer and chill until serving.

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