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Georgia's Huckleberry Cream Cheese Pie

This delicate, creamy, lightly sweet dessert perfectly showcases the Northwest's most famous berry.

Author Natalie Selbe

Ingredients

Butter Crumb Crust

  • 1 cup flour
  • 2 T powdered sugar
  • 1/2 c butter

Cream Cheese Filling

  • 3 oz cream cheese
  • 1/2 c sugar
  • 1/2 t vanilla
  • 1 c heavy cream whipped until stiff

Huckleberry Topping

  • 2 c huckleberries
  • 1/3-1/2 c sugar depending on preference
  • 2 1/2 T corn starch mixed 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!