huckleberry cheese pie
A pie with a cookie crust, cream cheese filling, and huckleberry topping.
Ingredients
all-purpose flour
11⁄4 cups
confectioners’ sugar
5 teaspoons
butter (melted)
1⁄2 cup
sugar (TOPPING)
3⁄4 cup
cornstarch (TOPPING)
1⁄4 cup
fresh or frozen huckleberries (TOPPING)
4 cups
water (TOPPING)
1/3 cup
cream cheese (softened, FILLING)
8 ounces
confectioners’ sugar (FILLING)
1⁄2 cup
lemon juice (FILLING)
1 tablespoon
grated lemon peel (FILLING)
1 teaspoon
vanilla extract (FILLING)
1 teaspoon
heavy whipping cream (whipped, FILLING)
1 cup
Instructions
1
Step 1
In a bowl, mix flour and confectioners' sugar. Stir in butter. Press into the bottom and sides of two greased 9-inch pie plates. Bake at 375°F for 8-10 minutes until golden brown. Cool on a wire rack.
2
Step 2
Make the topping: In a saucepan, mix sugar and cornstarch; stir in berries and water. Cook over medium heat, stirring, until boiling; boil for 2 minutes. Cool.
3
Step 3
In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel, and vanilla until light and fluffy. Fold in whipped heavy cream. Spoon half of the mixture into each pie crust. Top with the topping. Chill for 1 hour. Yield: 2 pies (12-16 servings).
