Baked Huckleberry Cream Cheese Pie |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
I gave Mommy Diva some recipes for Huckleberries and she suggested posting this one. This makes one deep dish pie or two 8-9 inch pies. The pies have one crust. Ingredients:
1 unbaked pie shell |
1 (8 ounce) package cream cheese |
2 eggs, beaten |
1 cup powdered sugar |
1/3 cup evaporated milk |
1 teaspoon vanilla |
2 -3 cups huckleberries |
1/3 cup cold water |
1/2 cup sugar |
1 tablespoon lemon juice |
2 teaspoons fresh lemon zest or 2 teaspoons dried lemon rind |
1/3 cup cold water |
1 tablespoon cornstarch |
aluminum foil |
Directions:
1. 3 inch wide strips of tinfoil around edges of crusts.Preheat oven 400* Prebake pie crust or pie crusts if you make two pies for 8 minutes.
2. Take out and cool.
3. Turn oven down to 375*.
4. In mixing bowl add cream cheese, beaten eggs.
5. 1 cup powdered sugar, evaporated milk.
6. 1 tsp vanilla. Mix low speed until blended.
7. In another mixing bowl, mix 2 1/2 cups huckleberries, sugar, lemon juice and lemon zest or dried rnd. Mix and set aside.
8. Mix 1/3 cup cold water and cornstarch together. Add to huckleberry mixture and mix well.
9. Note:.
10. Put 1/3 cup cold water and 1/2 cup huckleberries in blender and blend.
11. Add to huckleberry mixture. This is an optional step. If you don't want more juice just add in 1/2 cup huckberries and don't blend.
12. Add the fruit mixture into the cream cheese mixture. Mix or fold, your preference.
13. Spoon and pour into prebaked crust or crusts.
14. Bake 30-35 minutes. Then cool.
|
|