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Ingredients

½ cup finely chopped pecans 1 cup all-purpose flour ½ cup butter, room temperature 1 (4 ounce) package cream cheese, softened ½ cup white sugar ¼ cup heavy cream, whipped 1 tablespoon fresh lemon juice ⅔ cup white sugar ¼ cup cornstarch ½ cup water ¼ cup fresh lemon juice 3 cups fresh or frozen huckleberries

Nutrition Info

447.3 calories carbohydrate: 55.2 g cholesterol: 56.2 mg fat: 24.9 g fiber: 2.7 g protein: 4.1 g saturatedFat: 12.6 g servingSize: - sodium: 131 mg sugar: 36.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C.)
Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.
Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.
Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.

1 9-inch pie

This is a delicious cream cheese pie topped with a mouthwatering huckleberry topping.