Huckleberry Cream Pie

fromheretoparis.com

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Graham Cracker Crust:


1/4 cup butter, melted
1/4 cup granulated sugar
10 graham crackers, crushed

Cream Cheese Filling:


4 oz cream cheese, at room temperature
1 tsp vanilla
1/2 cup powdered sugar
1 cup whipping cream


Huckleberry Topping:


2 cups whole huckleberries

2/3 cup water, plus 2 Tbs, divided

1 Tbs fresh lemon juice

2 1/2 Tbs cornstarch

lemon zest, for garnish (optional)


Start off by crushing the graham crackers. You can smash them in a ziplock bag with a rolling pin or smooth side of meat tenderizer, or use a food processor. Mix in the butter and the sugar until it looks like coarse sand. Press into a 9" pie plate and bake at 375º for about 10 minutes or until it is lightly browned. Set aside to cool.


Add the huckleberries, 2/3 cup water, and lemon juice into a small saucepan over medium high heat. While it is warming up, mix cornstarch and remaining 2 Tbs water in a small bowl until all the lumps are gone. Once the huckleberries have come to a boil, whisk in the cornstarch slowly. Reduce heat to medium and stir constantly until sauce thickens to coat the back of a spoon. Remove from heat and set saucepan in a cold water bath to cool. 


Pour cold whipping cream into a stand mixer and beat until it is whipped, forming soft peaks. Remove the whipped cream from the mixer and place in a large bowl. Next up is the cream cheese. Mix cream cheese until its soft. Add the powdered sugar and vanilla. Mix this until combined, and add to the bowl with the whipping cream. Fold together until mixed completely. 


Pour cream mixture into cooled crust. Top with cooled huckleberry mixture. Put pie in fridge to chill for about 3-4 hours, or until the middle is set. This keeps in the fridge for several days, but it might not last that long. Enjoy!

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