Huckleberry Cream Cheese Pie

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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Reviews (2)

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2

Jessirs

Feb. 8, 2010

"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 juice i..." See moret tasted off so i added nutmeg, cinnamon, and cream of tartar to taste. then i didn't have huckleberries so i chopped up strawberries and used them, they worked fine. after putting the berry topping on i felt like it still needed something so i dripped (sparingly) vanilla flavoring, then chilled overnight. It came out wonderful, and i received many compliments. I gave it four stars, because i dont know what it would have been like w/o my adjustments"

1

Bloomin' Fool

May. 15, 2009

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