Huckleberry Cream Cheese Pie You Have To Try

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Huckleberry Cream Cheese Pie

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

Ingredients :

half of cup finely chopped pecans
1 cup all-motive flour
1/2 cup butter, room temperature
1 (four ounce) package cream cheese, softened
half of cup white sugar
1/four cup heavy cream, whipped
1 tablespoon fresh lemon juice
2/three cup white sugar
1/four cup cornstarch
1/2 cup water
1/4 cup clean lemon juice
3 cups clean or frozen huckleberries

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H30M

Preheat oven to 350 ranges F (a hundred seventy five ranges C.)
Mix the chopped nuts, flour, and salt collectively in a small mixing bowl. Cut in butter until lumps are the dimensions of small peas. Press right into a nine inch pie pan. Lightly press a double layer of aluminum foil into the pastry-coated pan. Bake within the preheated oven for 20 mins, or till golden brown. Remove foil and set crust apart to cool.
Beat the cream cheese and 1/2 cup sugar collectively in a bowl until easy. 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 warmth, stirring continuously. Simmer and stir till thickened and no longer cloudy, approximately 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until equipped to serve.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, prepare dinner it frivolously, and make smooth-up easier.

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