Ingredients
BUTTER CRUNCH CRUST:1 cup all-purpose flour1/4 cup packed brown sugar1/2 cup finely chopped nuts1/2 cup cold butterCHEESE FILLING:1 package (8 ounces) cream cheese, softened3/4 cup confectioners’ sugar1 teaspoon vanilla extract1 cup whipped cream or 1 cup whipped toppingFRUIT TOPPING:1/2 cup sugar4-1/2 teaspoons cornstarchDash salt1/2 cup water2 cups fresh huckleberries or blueberries, divided1-1/2 teaspoons butterAdditional whipped cream, optional
Preparation
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, confectioners’ 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.
