BAKED HUCKLEBERRY CREAM CHEESE PIE
I gave "Mommy Diva" some recipes for Huckleberries and she suggested posting this one. This makes one deep dish pie or two 8-9 inch pies. The pies have one crust.
Provided by Montana Heart Song
Categories Pie
Time 55m
Yield 2 8 inch pies, 8-16 serving(s)
Number Of Ingredients 14
Steps:
- 3 inch wide strips of tinfoil around edges of crusts.Preheat oven 400* Prebake pie crust or pie crusts if you make two pies for 8 minutes.
- Take out and cool.
- Turn oven down to 375*.
- In mixing bowl add cream cheese, beaten eggs.
- 1 cup powdered sugar, evaporated milk.
- 1 tsp vanilla. Mix low speed until blended.
- In another mixing bowl, mix 2 1/2 cups huckleberries, sugar, lemon juice and lemon zest or dried rnd. Mix and set aside.
- Mix 1/3 cup cold water and cornstarch together. Add to huckleberry mixture and mix well.
- Note:.
- Put 1/3 cup cold water and 1/2 cup huckleberries in blender and blend.
- Add to huckleberry mixture. This is an optional step. If you don't want more juice just add in 1/2 cup huckberries and don't blend.
- Add the fruit mixture into the cream cheese mixture. Mix or fold, your preference.
- Spoon and pour into prebaked crust or crusts.
- Bake 30-35 minutes. Then cool.
Nutrition Facts : Calories 357.9, Fat 19.4, SaturatedFat 9, Cholesterol 87.1, Sodium 230.2, Carbohydrate 40.8, Fiber 0.9, Sugar 27.5, Protein 5.8
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