Huckleberry Cheese Pie

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup finely chopped nuts
• 1/2 cup cold butter
• 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
• 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

1. In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on
2. ; bake at 400u0b0 for 20 minutes, stirring occasionally.
3. Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.
4. For cheese filling, beat cram cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
5. 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 filling. Top with additional whipped cream if desired.

flour, brown sugar, nuts, cold butter, cream cheese, sugar, vanilla, whipped cream, sugar, cornstarch, salt, water, fresh huckleberries, butter

Taken from www.tasteofhome.com/recipes/huckleberry-cheese-pie/ (may not work)