Recipe: Huckleberry Cheese Pie with Butter Crunch Crust

HUCKLEBERRY CHEESE PIE

FOR THE BUTTER CRUNCH CRUST:*
1/4 cup brown sugar
1/2 cup butter
1/2 cup finely chopped nuts
1 cup flour

FOR THE CHEESE FILLING:
1 (8 ounce) package cream cheese, softened
3/4 cup confectioner's sugar
1 teaspoon vanilla
1 (8 ounce) tub frozen whipped topping, thawed (plus additional for serving, if desired)

FOR THE FRUIT TOPPING:
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 dash salt
1/2 cup cold water
2 cups huckleberries (or blueberries), divided use
1/2 tablespoon butter

TO MAKE THE CRUST:
Combine crust ingredients as for pie crust, cutting butter into mixture. Mix will be crumbly. Spread mix on cookie sheet.

Bake at 400 degrees F for 20 minutes, stirring occasionally. Remove from oven and while still hot press into a 9-inch pie plate. Tip: use a smaller pie plate to press mixture down for a uniform crust. Set aside.

TO MAKE THE FILLING:
Mix the cream cheese, confectioner's sugar and vanilla together until smooth. Gently fold in whipped topping. Spoon into cooled crust; refrigerate.

TO MAKE THE TOPPING:
Combine sugar, cornstarch and salt in a heavy saucepan. Add 1/2 cup cold water slowly while stirring, then add 1 cup of huckleberries or blueberries. Cook over medium heat while stirring gently until mixture thickens.

Add butter and remaining berries. Allow to cool then pour over filling. Refrigerate until served.

Add additional whipped topping at serving time if desired.

*If desired, a graham cracker crumb crust may be substituted for the Butter Crunch Crust.

Makes 1 (9-inch) pie
Source: Homefires Hearth, June 10, 1999