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My review
Huckleberry Cream Cheese Pie
Jamie Trump
"This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping."
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Ingredients
2 h 30 m servings 447Original recipe yields 8 servings (1 9-inch pie)
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 6Most helpful
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Newest
2/7/2010
So i made this, and the foil on the crust is optional (it turns out just fine without it). when i made the whipped cream/cream cheese filling i used homemade whipping cream, but with the lemon j...
5/14/2009
With a little less topping, it was GREAT! It would be 5 stars with 1/2 the topping.
9/25/2015
I melted the butter for the crust, it made it a lot easier and did not change the taste at all
7/23/2015
Superb, superb, superb!!! Followed recipe to a tee. Will definitely make again!!!
12/7/2013
have made this recipe three times and it is awesome. Everyone had nothing to say but good things thank you for this recipes. Today for a Christmas dinner I will make it again.