Huckleberry Pie Cake Recipes

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HUCKLEBERRY CHEESECAKE



Huckleberry Cheesecake image

This is literally gone within 20 minutes at my house!

Provided by Katie Madrian

Categories     Desserts     Cakes     Cheesecake Recipes

Time 33m

Yield 12

Number Of Ingredients 13

1 (14.4 ounce) package graham crackers, crushed
½ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup white sugar
1 cup white sugar
¾ cup water
2 tablespoons cornstarch
1 pinch salt
¼ cup mashed huckleberries
1 teaspoon lemon juice
1 teaspoon red food coloring
1 cup huckleberries

Steps:

  • Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
  • Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
  • Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
  • Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

Nutrition Facts : Calories 574.1 calories, Carbohydrate 70.4 g, Cholesterol 61.4 mg, Fat 31.3 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 19.7 g, Sodium 392.3 mg, Sugar 52.2 g

HUCKLEBERRY CHEESE PIE



Huckleberry Cheese Pie image

To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 18

BUTTER CRUNCH CRUST:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup finely chopped nuts
1/2 cup cold butter
CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup whipped cream or 1 cup whipped topping
FRUIT TOPPING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
Dash salt
1/2 cup water
2 cups fresh huckleberries or blueberries, divided
1-1/2 teaspoons butter
Additional whipped cream, optional

Steps:

  • In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.

Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

WILD HUCKLEBERRY PIE



Wild Huckleberry Pie image

Make and share this Wild Huckleberry Pie recipe from Food.com.

Provided by WILDHARVEST

Categories     Pie

Time 1h10m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 6

5 cups northwest wild blue huckleberries
1 1/2 cups sugar
5 tablespoons cornstarch
4 tablespoons tapioca
1 teaspoon grated lemon rind (fresh)
3 tablespoons butter

Steps:

  • Mix the above ingredients together with a spoon so that everything is well distributed;
  • pour into the bottom pie shell as it sets in the pie plate.
  • Dot the top of the mixture with 2 or 3 dabs of butter.
  • Top off with the second pie shell.
  • Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
  • Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
  • The pie can be refrigerated until you are ready to bake or baked immediately.
  • To bake, preheat your oven to 450 degrees.
  • Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
  • Once the pie looks done and the crust is a light golden brown, it should be done.
  • Take it out and let the pie cool on a cooling rack until it is ready to serve.

HUCKLEBERRY PIE



Huckleberry Pie image

If you are lucky enough to get your hands on some fresh huckleberries, this is a wonderful recipe. Lemon zest adds a little extra kick!

Provided by SAUNDRA

Categories     Desserts     Pies

Time 50m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons heavy cream
2 teaspoons white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 52.2 g, Cholesterol 12.7 mg, Fat 19.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 260.2 mg, Sugar 28.6 g

HUCKLEBERRY PIE CAKE



Huckleberry Pie Cake image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones.

Provided by Sarah_Jayne

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 8

2 cups huckleberries
1 unbaked pie shell
3/4 cup sugar
1/2 cup milk
1 teaspoon baking powder
1 cup flour
1/4 cup butter
1 egg

Steps:

  • Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
  • Spread huckleberries evenly over bottom of pie shell.
  • Pour batter over berries and bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.

GARDEN HUCKLEBERRY PIE



Garden Huckleberry Pie image

The garden huckleberry (Solanum melanocerasum) is not a true relative of the wild huckleberry or blueberry, but is instead a member of the same plant family as potatoes, tomatoes, eggplants and peppers. Like other nightshade relatives, the garden huckleberry's foliage should never be eaten. The fully ripe berries, however, are not only edible, but also incredibly delectable. And they're easy to harvest -- no thorns to battle as in picking wild berries. Serve this luscious pie with whipped cream or ice cream. Posted in response to a recipe request.

Provided by Molly53

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups garden huckleberry
1 1/2 cups sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon butter
1 lemon, juice of
2 tablespoons cornstarch
2 pie crusts (either storebought or your own recipe)

Steps:

  • Preheat oven to 375°F.
  • Stem, wash and drain huckleberries.
  • Place berries in a heavy pot, cover with cold water and bring to a slow boil.
  • Cook until soft.
  • Drain; mash berries with a potato masher to break their skins.
  • Add sugar, nutmeg, salt, butter, lemon juice and cornstarch.
  • Cook for about five minutes, stirring constantly, until the mixture thickens.
  • Place pastry for bottom crust in pie pan.
  • Pour in the berry mixture and dot with butter.
  • Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape.
  • Bake for 45 minutes or until the crust is a light brown.
  • Cool.

HUCKLEBERRY PIE



Huckleberry Pie image

I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising.

Provided by Shirl J 831

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

3 cups huckleberries or 3 cups frozen huckleberries
1 cup sugar
1/2 teaspoon almond extract
1 double crust pie crust
1 cup apple, Grated
2 tablespoons flour
1 dash salt

Steps:

  • Preheat oven to 375°F.
  • Roll half of pastry out on floured surface and place in 9" pie pan.
  • Measure ingredients into a two quart mixing bowl and mix well.
  • Pour into unbaked pie shell.
  • Roll out remaining pastry and cover the fruit mixture.
  • Crimp edges attractively and pierce all over with a fork to release the steam.
  • Place pie on a cookie sheet and bake for about one hour or until nicely browned.

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