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Ingredients2 h 20 m servings 324 cals
Original recipe yields 8 servings
- Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
- Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
- Spread whipped topping over pie and serve.
Per Serving: 324 calories; 13.2 g fat; 51 g carbohydrates; 2.7 g protein; 19 mg cholesterol; 154 mg sodium. Full nutrition