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Huckleberry Cheese Pie

By: Pat Kuper

"To us Idahoans, huckleberries are a treasure! We've enjoyed this recipe a lot, and serve it as a 'special treat' when we have out-of-state guests."

Rate/Review | Read Reviews (9)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

BUTTER CRUNCH CRUST:
1/4 cup brown sugar
1/2 cup butter
1/2 cup finely chopped nuts
1 cup all-purpose flour
CHEESE FILLING:
1 (8 ounce) package cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla
1 cup whipped cream or frozen non-dairy topping, thawed
FRUIT TOPPING:
1/2 cup sugar
1 1/2 tablespoons cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries*, divided
1/2 tablespoon butter

Directions

Blueberries may be substituted for huckleberries. Combine crust ingredients as for pie crust, cutting butter into mixture; mixture will be crumbly. Spread mixture on baking sheet; bake at 400 degrees F for bout 20 minutes, stirring occasionally. Remove from oven. While mixture is still hot, press into a 9-in. pie pan, using a small-diameter aluminum pie pan to help press crumbs into form. Cool completely. For cheese filling, blend cheese, sugar and vanilla until smooth; gently stir in whipped cream or topping. Pour or spoon filling into cooled crust; refrigerate. For topping, combine sugar, cornstarch and salt in saucepan. Add water, mixing to blend, and 1 cup berries. Cook, stirring, until thickened. Add butter and remaining berries. Cool topping; pour over filling. Top with additional whipped cream, if desired.