Huckleberry Cream Cheese Pie

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

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

pecans, flour, butter, cream cheese, white sugar, heavy cream, lemon juice, white sugar, cornstarch, water, lemon juice, huckleberries

Taken from www.allrecipes.com/recipe/174246/huckleberry-cream-cheese-pie/ (may not work)