Wild huckleberries are plentiful here in Mendocino County and we found ourselves in search of the perfect way to use them this Summer. Here is our take on a recipe that was recommended in a local group. WOW, is it a winner--and not a difficult pie to make! Definitely one we will be indulging in again.
GRAHAM CRACKER CRUST 9 graham crackers, crushed 3 T sugar 3 T butter
FILLING 1 package (8 oz.) cream cheese, softened 2/3 C powdered sugar 1 t vanilla 1 C whipped cream
TOPPING 1/2 C sugar 3 t flour 1/2 C water 2 C fresh huckleberries 1 1/2 T butter Dash of salt Additional whipping cream, optional 1-2 additional mashed graham crackers, optional
Crush 9 graham crackers into fine crumbles. Melt 3 tablespoons of butter. Thoroughly mix melted butter into graham cracker crumbles to form a crust in an ungreased 9” pie pan. Bake at 350* for 10 minutes. Cool completely.
Beat cream cheese, powdered sugar and vanilla until smooth. Gently fold in whipped cream. Add a spoonful of berry sauce to create ripple effect. Pour/spoon over cooled crust. Refrigerate.
Combine the sugar, flour and salt in a saucepan. Stir in water until smooth. Add 1 cup of berries. Bring to a boil. Cook for 1-2 minutes or until thickened. Add butter and remaining berries. Cool to about room temperature. Pour over filling in pie crust. Refrigerate.
When set, top with addition whipped cream and crushed graham crackers to taste.
Finished product: huckleberry cheese cake pie!
"Evergreen Huckleberries" in the wild (these very berries were in the pie)!