This delicate, creamy, lightly sweet dessert perfectly showcases the Northwest's most famous berry.
AuthorNatalie Selbe
Ingredients
Butter Crumb Crust
1cupflour
2Tpowdered sugar
1/2cbutter
Cream Cheese Filling
3ozcream cheese
1/2csugar
1/2tvanilla
1cheavy creamwhipped until stiff
Huckleberry Topping
2chuckleberries
1/3-1/2csugardepending on preference
2 1/2Tcorn starchmixed with as little water as possible before adding to berry mixture
Instructions
Butter Crumb Crust: Blend until crumbly and turn into pie pan, Pat dough evenly on bottom and sides of pan and prick well with a fork. (If dough is too crumbly, add a tiny bit of milk and try again.) Bake at 400 degrees for 8-10 minutes (watch closely, as it burns easily). Cool completely.
Cream Cheese Filling: Mix together and spread evenly in cooled pie shell
Huckleberry Topping: Bring berries and sugar to a boil, and cook gently (while stirring) for several minutes until berries release their juice. Mix cornstarch with as little water as possible (until smooth) and add slowly to berry mixture - stirring constantly - until mixture reaches pudding thickness and corn start color is no longer visible. Chill. Once cool, pour over cream cheese mixture in pie shell and smooth. Chill entire pie in fridge before eating. Enjoy!