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Categories:
shell cream cheese eggs powdered sugar milk vanilla huckleberries cold water sugar lemon juice lemon zest cold water cornstarch aluminum foil
Viewed: 63 - Published at: 4 years agoIngredients
- 1 unbaked pie shell
- Cheese Mixture
- 1 (8 ounce) package cream cheese
- 2 eggs, beaten
- 1 cup powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla
- Fruit Mixture
- 2 -3 cups huckleberries
- 1/3 cup cold water
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons fresh lemon zest or 2 teaspoons dried lemon rind
- 1/3 cup cold water
- 1 tablespoon cornstarch
- aluminum foil
Method
- 3 inch wide strips of tinfoil around edges of crusts.Preheat oven 400* Prebake pie crust or pie crusts if you make two pies for 8 minutes.
- Take out and cool.
- Turn oven down to 375*.
- In mixing bowl add cream cheese, beaten eggs.
- 1 cup powdered sugar, evaporated milk.
- 1 tsp vanilla. Mix low speed until blended.
- In another mixing bowl, mix 2 1/2 cups huckleberries, sugar, lemon juice and lemon zest or dried rnd. Mix and set aside.
- Mix 1/3 cup cold water and cornstarch together. Add to huckleberry mixture and mix well.
- Note:.
- Put 1/3 cup cold water and 1/2 cup huckleberries in blender and blend.
- Add to huckleberry mixture. This is an optional step. If you don't want more juice just add in 1/2 cup huckberries and don't blend.
- Add the fruit mixture into the cream cheese mixture. Mix or fold, your preference.
- Spoon and pour into prebaked crust or crusts.
- Bake 30-35 minutes. Then cool.
