For a richer crust, use brown butter instead of regular butter. If using frozen huckleberries, there may be more liquid when cooking the topping. Cook for a few extra minutes to reach the desired consistency. A graham cracker crust can be substituted for the pecan crust. Garnish with fresh mint sprigs or a dusting of powdered sugar before serving for an elegant presentation.
Huckleberry Cream Cheese Pie
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS30
A luscious cream cheese pie, crowned with a vibrant, jewel-toned huckleberry topping. This pie is a delightful balance of creamy, tangy, and sweet, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol56 mg
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Fiber3 g
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Protein4 g
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Saturated Fat13 g
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Sodium131 mg
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Sugar36 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a small mixing bowl, combine chopped pecans, flour, and a pinch of salt. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)
03 Step
Recipe View Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. (5 minutes)
04 Step
Recipe View Lightly press a double layer of aluminum foil into the pastry-lined pan and fill with pie weights or dried beans. Bake in the preheated oven for 20 minutes. Remove the foil and pie weights, and bake for another 5-10 minutes, or until the crust is golden brown. (30 minutes)
05 Step
Recipe View Remove from oven and let the crust cool completely. (30 minutes)
06 Step
Recipe View In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. (5 minutes)
07 Step
Recipe View Gently fold in the whipped cream and lemon juice until just combined. (3 minutes)
08 Step
Recipe View Spread the cream cheese mixture evenly over the cooled pie crust. Refrigerate for at least 2 hours to allow the filling to set. (120 minutes)
09 Step
Recipe View In a medium saucepan, whisk together 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice until smooth. (2 minutes)
10 Step
Recipe View Stir in the huckleberries and bring to a boil over medium heat, stirring constantly. (8 minutes)
11 Step
Recipe View Reduce heat to low and simmer, stirring constantly, until the mixture has thickened and is no longer cloudy, about 2 minutes. (2 minutes)
12 Step
Recipe View Remove from heat and let the huckleberry topping cool slightly. (20 minutes)
13 Step
Recipe View Carefully spread the cooled huckleberry mixture evenly over the cream cheese layer. (5 minutes)
14 Step
Recipe View Refrigerate the pie for at least another hour before serving to allow the topping to fully set. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Allie Cremin
May 19, 2025This pie was a huge hit at our family gathering! The huckleberry topping is so flavorful and the cream cheese filling is perfectly tangy.
Cassie Kulas
May 3, 2025The pecan crust adds such a nice nutty flavor to the pie. I will definitely be making this again!
Magdalena Quitzon
Feb 11, 2025I was a little intimidated to make a pie from scratch, but this recipe was easy to follow and the results were amazing!