Huckleberry Cream Cheese Pie

Huckleberry Cream Cheese Pie

4
Jamie Trump 1

"This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 30 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

4

So i made this, and the foil on the crust is optional (it turns out just fine without it). when i made the whipped cream/cream cheese filling i used homemade whipping cream, but with the lemon j...

With a little less topping, it was GREAT! It would be 5 stars with 1/2 the topping.

Superb, superb, superb!!! Followed recipe to a tee. Will definitely make again!!!

have made this recipe three times and it is awesome. Everyone had nothing to say but good things thank you for this recipes. Today for a Christmas dinner I will make it again.