Baked Huckleberry Cream Cheese Pie
I gave "Mommy Diva" some recipes for Huckleberries and she suggested posting this one. This makes one deep dish pie or two 8-9 inch pies. The pies have one crust.
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READY IN: 55mins
SERVES: 8-16
YIELD: 2 8 inch pies
UNITS: US
INGREDIENTS
Nutrition- 1unbaked pie shell
Cheese Mixture
- 1(8 ounce) package cream cheese
- 2
- 1cup powdered sugar
- 1⁄3cup evaporated milk
- 1teaspoon vanilla
Fruit Mixture
- 2 -3cups huckleberries
- 1⁄3cup cold water
- 1⁄2cup sugar
- 1tablespoon lemon juice
- 2
- 1⁄3cup cold water
- 1tablespoon cornstarch
- aluminum foil
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DIRECTIONS
- 3 inch wide strips of tinfoil around edges of crusts.Preheat oven 400* Prebake pie crust or pie crusts if you make two pies for 8 minutes.
- Take out and cool.
- Turn oven down to 375*.
- In mixing bowl add cream cheese, beaten eggs.
- 1 cup powdered sugar, evaporated milk.
- 1 tsp vanilla. Mix low speed until blended.
- In another mixing bowl, mix 2 1/2 cups huckleberries, sugar, lemon juice and lemon zest or dried rnd. Mix and set aside.
- Mix 1/3 cup cold water and cornstarch together. Add to huckleberry mixture and mix well.
- Note:.
- Put 1/3 cup cold water and 1/2 cup huckleberries in blender and blend.
- Add to huckleberry mixture. This is an optional step. If you don't want more juice just add in 1/2 cup huckberries and don't blend.
- Add the fruit mixture into the cream cheese mixture. Mix or fold, your preference.
- Spoon and pour into prebaked crust or crusts.
- Bake 30-35 minutes. Then cool.
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