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Huckleberry Cream Cheese Pie<\/p>\nHuckleberry Cream Cheese Pie<\/p>\n
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8 ounces cream cheese, softened<\/p>\n
1\/4 cup sour cream<\/p>\n
1 teaspoon vanilla<\/p>\n
1\/4 cup sugar<\/p>\n
3 cups huckleberries (divided)<\/p>\n
1\/2 cup sugar<\/p>\n
1\/2 cup water, divided<\/p>\n
2 tablespoons cornstarch<\/p>\n
1 tablespoon fresh lemon juice<\/p>\n
1 baked and cooled 9 or 10 inch crust (I used Pate Sucree)<\/p>\n
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Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of baked and cooled crust and refrigerate for 1 hour. In a small pot combine 1 cup huckleberries and water. Heat over medium heat until almost boiling. Strain and mash mixture through a sieve leaving seeds and pulp and return juice to the pot (should be 1 cup).\u00a0 Mix together cornstarch and sugar and add to juice in pot. Bring to a boil stirring constantly until mixture has thickened and juices are transparent. Remove from heat and cool to room temperature. Top cream cheese mixture in crust with 2 cups of berries. Spoon glaze mixture over berries return pie to refrigerator. Chill for 2 to 3 hours before cutting. Makes 6 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Huckleberry Cream Cheese Pie 8 ounces cream cheese, softened 1\/4 cup sour cream 1 teaspoon vanilla 1\/4 cup sugar 3 cups huckleberries (divided) 1\/2 cup sugar 1\/2 cup water, divided 2 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 baked and cooled 9 or 10 inch crust (I used Pate Sucree) Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of…<\/p>\n