Name: Huckleberry Cream Cheese Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Finely chopped pecans - ½ cup; All-purpose flour - 1 cup; Butter, room temperature - ½ cup; Cream cheese, softened - 1 (4 ounce) package; White sugar - ½ cup; Heavy cream, whipped - ¼ cup; Fresh lemon juice - 1 tablespoon; White sugar - ⅔ cup; Cornstarch - ¼ cup; Water - ½ cup; Fresh lemon juice - ¼ cup; Fresh or frozen huckleberries - 3 cups

Ingredients for - Huckleberry Cream Cheese Pie

1. Finely chopped pecans ½ cup

2. All-purpose flour 1 cup

3. Butter, room temperature ½ cup

4. Cream cheese, softened 1 (4 ounce) package

5. White sugar ½ cup

6. Heavy cream, whipped ¼ cup

7. Fresh lemon juice 1 tablespoon

8. White sugar ⅔ cup

9. Cornstarch ¼ cup

10. Water ½ cup

11. Fresh lemon juice ¼ cup

12. Fresh or frozen huckleberries 3 cups

How to cook deliciously - Huckleberry Cream Cheese Pie

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.