Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/4 cup packed brown sugar

  3. 1/2 cup finely chopped nuts

  4. 1/2 cup cold butter CHEESE FILLING:

  5. 1 package (8 ounces) cream cheese, softened

  6. 3/4 cup confectioners' sugar

  7. 1 teaspoon vanilla extract

  8. 1 cup whipped cream or 1 cup whipped topping FRUIT TOPPING:

  9. 1/2 cup sugar

  10. 4-1/2 teaspoons cornstarch Dash salt

  11. 1/2 cup water

  12. 2 cups fresh huckleberries or blueberries, divided

  13. 1-1/2 teaspoons butter

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely. For cheese filling, beat cram cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over filling. Top with additional whipped cream if desired. Yield: 8-10 servings.


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