Huckleberry Cream Cheese Pie

A pecan pastry is the base of this cream cheese pie that's topped with a delicious huckleberry sauce.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 447 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 (4 ounce) package cream cheese, softened
• 3 cups fresh or frozen huckleberries
• 0.5 cup white sugar
• 0.5 cup water
• 0.66666668653488 cup white sugar
• 0.25 cup fresh lemon juice
• 0.25 cup cornstarch
• 0.5 cup butter, room temperature
• 0.5 cup finely chopped pecans
• 0.25 cup heavy cream, whipped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C.)

Step 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.

Step 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.

Step 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.