Sunday, April 6, 2014

Huckleberry Cream Cheese mini Pies

As I have mentioned a time or two (or ten)...I live in Idaho.
In the late summer, the mountains give us an awesome gift...
Huckleberries!
Oh my gosh!
If you haven't had the opportunity to try huckleberries you are missing out.
I can't say I am a big picker, but my parents and my kids are.
You can pick the berries in the summer and then wash and freeze them.
Perfect way to have one of our favorite desserts all year long!

Huckleberry Cream Cheese Pie (or in this case mini pies)



This dessert is something my mom has made for years. She is awesome. Have I mentioned that before? She is a great cook. She is the reason I love good food. And in turn, the reason I love to cook.
Anywho. My husband and step-dad LOVE my mom's Huckleberry Cream Cheese Pie. By the way...normally this is a full-sized pie. I happen to have a thing for cupcakes, or mini desserts.
So here is my version.

Huckleberry Cream Cheese Mini Pies 
w/ Pecan Shortbread Crust

for the crust:
1 cup flour
1/2 cup butter- softened
1/4 cup brown sugar
1/2 tsp. salt
1/2 cup chopped pecans (optional)
-In a bowl, combine all ingredients. Using a fork, mix all ingredients until well blended. 

for the cream cheese layer:
8 oz. cream cheese (1 package)- at room temp.
1/2 cup powdered sugar
1 tsp. vanilla
-Using a stand mixer or hand mixer, cream together cream cheese, powdered sugar and vanilla until smooth. Spoon mixture into the corner of a gallon freezer bag or piping bag.

for the huckleberries:
1 cup frozen (or fresh) huckleberries
3/4 cup sugar
1/2 cup water
3 tbsp. corn starch
-In a saucepan, add all ingredients and stir over medium heat until it comes to a simmer. Continue cooking and stirring for about 3 minutes until thick. Remove from heat.

to assemble:
-Heat oven to 350. Line a muffin tin with liners. Spoon about 2 tablespoons of shortbread dough into each muffin tin. Using your fingers, press evenly into the bottom of each liner. Bake for 12 minutes and then let cool in the pan.



-Once cool, snip the corner off the gallon bag or piping bag and pipe cream cheese mixture on top of each crust. Pipe cream cheese layer about 1/2 inch thick, leaving room for a thin layer of huckleberry mixture. Put in the fridge to set for about 30 minutes.



-Once cream cheese layer has set, spoon a layer of huckleberry mixture over top. Once all mini pies are done, put in the fridge for an hour or more to set.

Once cooled, remove from muffin liner and serve....either cold or bring to room temp. Serve with whipped cream if you like.


 YUM! These are so cute and so delish. They are just the perfect size for one little serving. 

p.s.

*If you want to make a full size pie, just press the shortbread crust into the bottom of a
pie plate and bake for 20 minutes instead of 12. Cool and then spread cream cheese layer over top. Cool again and then pour berry mixture over top and let set in fridge. Easy enough.

*If you can't pick your own huckleberries, sometimes you can buy them frozen. But, if you cannot find huckleberries, this would work with blueberries (or any berry). Just adjust the amount of sugar in the berry mixture depending on how sweet or tart the berries are. Blueberries tend to be a bit sweeter than huckleberries, so maybe use a little less sugar.

3 comments:

  1. Oooooo I might ave to find a spot to pick this year. Yum! Found you through a girl and a glue gun

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  2. These look amazing! I'm the only one in my family that likes cheesecake (I know, they're crazy! ) so I never make it, but I could do these little ones for myself. Thank you!

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    Replies
    1. The great thing about these little pies is the cream cheese is minimal....I actually am not a cheesecake lover either...I know. But the balance is nice.....maybe your family would like these. Then again...maybe not. :)

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