Ingredients for Baked Huckleberry Cream Cheese Pie
- 1 (9 inch) unbaked pie shell
- 1 (8 ounce) package cream cheese, softened
- 2 eggs
- Not used in recipe
- Not used in recipe
- 1 teaspoon vanilla extract
- 1 cup huckleberries
- Not used in recipe
- 1/2 cup sugar
- Not used in recipe
- Not used in recipe
- Not used in recipe
- Not used in recipe
- 1 tablespoon flour
- 1/4 teaspoon salt
- Whipped Cream (optional topping)
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How to Make Baked Huckleberry Cream Cheese Pie
- Preheat oven to 350°F (175°C).
- Roll out one pie crust and place it in a 9-inch deep-dish pie plate or two 8-9 inch pie plates. Trim and crimp the edges.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, gently toss the huckleberries with the flour and salt.
- Pour the cream cheese mixture into the pie crust.
- Top with the huckleberry mixture.
- Bake for 50-55 minutes, or until the filling is set and the crust is golden brown. If using two smaller pies, reduce baking time slightly and check for doneness earlier.
- Let the pie cool completely on a wire rack before serving. Serve chilled, optionally topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
110g
Fat
44g
Carbs
13g
