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Huckleberry Cream Pie

A delightful dessert featuring the sweet-tart flavor of huckleberries combined with a rich and creamy filling, perfect for gatherings or family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Make sure to select finely crushed crumbs for a smooth crust.
  • ⅓ cup sugar
  • ½ cup melted butter Unsalted butter is recommended.
Filling
  • 2 cups fresh or frozen huckleberries If using frozen, thaw and drain excess water before use.
  • 1 cup heavy cream Whip until stiff peaks form.
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Method
 

Prepare the Crust
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press this mixture into the bottom and up the sides of a 9-inch pie pan to form a crust.
  4. Bake for 8-10 minutes or until golden, then allow it to cool.
Prepare the Filling
  1. In a saucepan, heat the huckleberries over medium heat until they begin to break down, about 5 minutes.
  2. Add lemon juice and stir. Let the mixture cool.
  3. In a mixing bowl, whip the heavy cream until stiff peaks form.
  4. In another bowl, blend the cream cheese and powdered sugar until smooth.
  5. Fold the whipped cream and vanilla extract into the cream cheese mixture.
Assemble the Pie
  1. Pour the huckleberry mixture into the cooled crust, spreading it evenly.
  2. Gently top with the cream cheese mixture.
Chill
  1. Refrigerate for at least 4 hours or until set.
  2. Serve chilled.

Notes

Make sure to let the crust cool completely before adding the filling to prevent sogginess. Adjust sugar to taste based on the sweetness of the berries.