Huckleberry Cream Cheese Pie |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping. Ingredients:
1/2 cup finely chopped pecans |
1 cup all-purpose flour |
1/2 cup butter, room temperature |
1 (4 ounce) package cream cheese, softened |
1/2 cup white sugar |
1/4 cup heavy cream, whipped |
1 tablespoon fresh lemon juice |
2/3 cup white sugar |
1/4 cup cornstarch |
1/2 cup water |
1/4 cup fresh lemon juice |
3 cups fresh or frozen huckleberries |
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.
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