• 1serving
  • 20minutes
  • 447calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup finely chopped pecans

  2. 1 cup all-purpose flour

  3. 1/2 cup butter, room temperature

  4. 1 (4 ounce) package cream cheese, softened

  5. 1/2 cup white sugar

  6. 1/4 cup heavy cream, whipped

  7. 1 tablespoon fresh lemon juice

  8. 2/3 cup white sugar

  9. 1/4 cup cornstarch

  10. 1/2 cup water

  11. 1/4 cup fresh lemon juice

  12. 3 cups fresh or frozen huckleberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C.)

  2. Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.

  3. Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.

  4. Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.


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