Huckleberry Cream Cheese Pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c.)
• 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.
• 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.
• 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.