- 8
Ingredients
- For the crust:
- 1/2 cup melted butter or margarine
- 1 1/3 cups graham cracker crumbs
- For the filling:
- 8-ounce package cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- For the topping:
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 cup water, huckleberry juice or crushed huckleberries
- 2 cups fresh or partially thawed frozen huckleberries
Preparation
Step 1
For crust, combine melted butter and graham cracker crumbs. Press to bottom and sides of 9-inch pie pan; set aside.
For filling, blend cream cheese with eggs, sugar, salt and vanilla. Beat until smooth and creamy. Pour into crumb-lined pan. Bake at 25 degrees for 25 to 30 minutes, just until filling is set. Cool.
For topping, mix sugar and cornstarch in saucepan. Stir in water, berry juice or crushed berries and whole berries. Bring to a boil over medium heat. Cook, stirring until clear and thickened. Remove from heat; cool to room temperature. Spread over cooled cheese pie. Refrigerate for several hours or overnight.
Nutrition Information:
Per serving
440 calories
25 g fat (14 g saturated, 50 percent fat calories)
6 g protein
50 g carbohydrates
115 mg cholesterol
1 g dietary fiber
428 mg sodium