CHEESE HUCKLEBERRY PIE

Cheese Huckleberry Pie image

This huckleberry pie has a cookielike press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries. -Dianne Doede, Trout Lake, Washington

Provided by Taste of Home

Time 35m

Yield 2 pies (12-16 servings).

Number Of Ingredients 15

Ingredients

1-1/4 cups all-purpose flour
5 teaspoons confectioners' sugar
1/2 cup butter, melted
TOPPING:
3/4 cup sugar
1/4 cup cornstarch
4 cups fresh or frozen huckleberries
1/3 cup water
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack. , For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool. , In a bowl, beat cream cheese, sugar, lemon juice, zest and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust making a slight well. Spoon topping over filling. Chill for 1 hour.

Nutrition Facts : Calories 269 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 108mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.