Huckleberry Cream Cheese Pie

“This is a favorite for all of us Idahoans who love huckleberries.”

– Mama J

Huckleberry Cream Cheese Pie

Graham Cracker Crust

  • 9 graham crackers (1 1/4 cups)
  • 1/4 cup sugar
  • 6 tbsp melted butter

Filling

  • 1 1/2 pkg. or 12 oz of cream cheese, softened
  • 1/3 cup lemon juice
  • 1 can sweetened condensed milk
  • 1 tsp vanilla
  • cool whip

Topping

  • 3 cups frozen huckleberries
  • 1 cup sugar
  • 1/4 cup cornstarch

Graham Cracker Crust

  1. Crush crackers into fine crumbs and measure out 1 1/4 cups into small bowl. Combine with margarine and sugar and mix well. Press into bottom of 9×13 pan and bake in 375 oven for 6 to 9 minutes or until edges are brown. Cool

Filling

  1. Whip cream cheese until fluffy. Gradually add condensed milk and continue to beat until well blended. Add lemon juice and vanilla, blend well. Add about 1/2 a tub of cool whip while beating to make mixture more spreadable. Pour over crust and chill.

Topping

  1. In medium saucepan, mix sugar and cornstarch into huckleberries. Cook until thick. Cool before putting on chilled pie.