Huckleberry Cheese Pie


  • 1/2 cup butter, melted
  • 1 1/3 cups graham cracker crumbs
  • 1 8 oz. blocks cream cheese, softened
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water, huckleberry juice or crushed huckleberries
  • 2 cups huckleberries, fresh or partially thawed


  • Pour filling mixture (after thoroughly mixed) into crumb-lined pan. Bake at 325F for 25-30 minutes just until filling is set. Cool.
  • Topping: Mix sugar and cornstarch in saucepan. Stir in water (or berry juice or crushed berries) and whole berries. Bring to a boil over medium heat. Cook, stirring until clean and thickened. Remove from heat, cool to room temperature. Spread over cooled cheese pie. Refrigerate for several hours or overnight.


  • SOURCE: Lorie Hutson, Spokesman/Review