Description
A creamy pie filled with sweet-tart huckleberries, perfect for summer gatherings.
Ingredients
- Huckleberries (2 cups)
- Cream Cheese (16 oz, softened)
- Granulated Sugar (1 cup)
- Sour Cream (1 cup)
- Vanilla Extract (2 teaspoons)
- Eggs (2 large)
- Graham Cracker Crust (store-bought or homemade)
- Butter (1/2 cup, melted)
Instructions
- Mix the crust ingredients: In a mixing bowl, combine 1 ½ cups of crushed graham crackers, 1/3 cup of sugar, and 1/2 cup of melted butter. Give it a good stir until it resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for about 10 minutes or until golden brown. Let it cool.
- Blend the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and sour cream: Gradually mix in the granulated sugar and sour cream until well combined. Then add in the vanilla extract.
- Incorporate the eggs: Beat in the eggs, one at a time, mixing just until combined.
- Fold in huckleberries: Gently fold in the fresh or frozen huckleberries with a spatula.
- Pour the cheesecake filling into your cooled crust, smoothing the top with a spatula.
- Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is just set but still has a slight jiggle.
- Cool and chill: Let the pie cool for about 1 hour before transferring it to the fridge to chill for at least four hours, preferably overnight.
Notes
Serve with whipped cream and garnish with a sprig of mint or additional huckleberries for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: huckleberry, cheesecake, summer dessert, pie, creamy dessert