Recipe By Jamie Trump
Published Jun 19th
Prep 30m Cook 20m Additional 1h 40m Ready In 1h 90m
Servings 1 9-inch pie Calories 447.3

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

Recipe 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
  • ⅓ cup white sugar
  • ¼ cup cornstarch
  • ½ cup water
  • ¼ cup fresh lemon juice
  • 3 cups fresh or frozen huckleberries

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.)
  2. 2 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.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 447.3
  • Carbohydrate 55.2 g
  • Cholesterol 56.2 mg
  • Fat 24.9 g
  • Fiber 2.7 g
  • Protein 4.1 g
  • Saturated Fat 12.6 g
  • Sodium 131 mg
  • Sugar 36.2 g

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  1. Great! Doubled the crust, used 8 ounces of cream cheese. I think that is probably what was intended although the recipe says 4 ounces. 1 package is 8 ounces.
  2. Amazing pie! We have a place that we travel 50 miles to get to. They have the best huckleberry pies in a region known for huckleberries. This pie is better by far. Perfect balance of cream cheese, just enough to balance the huckleberry filling. I used 1/4 tsp salt for the crust, didn't see the - Read more ...
  3. This is the 4th time I made this pie. Hubby and daughter can t get enough!!! I was trying to save my berries for the holidays! Boo!! Love this recipe very simple easy and delish!! Will pick more next year. Thx for the recipe! I used graham crackers with walnuts this time. It s the - Read more ...
  4. My guests said: "Incredible"!!
  5. I melted the butter for the crust it made it a lot easier and did not change the taste at all
  6. Superb superb superb!!! Followed recipe to a tee. Will definitely make again!!!
  7. have made this recipe three times and it is awesome. Everyone had nothing to say but good things thank you for this recipes. Today for a Christmas dinner I will make it again.
  8. So i made this and the foil on the crust is optional (it turns out just fine without it). when i made the whipped cream/cream cheese filling i used homemade whipping cream but with the lemon juice it tasted off so i added nutmeg cinnamon and cream of tartar to taste. then i didn't have - Read more ...
  9. With a little less topping it was GREAT! It would be 5 stars with 1/2 the topping.