Huckleberry Cream Pie

By Hklbrries

"For the huckleberry lover, this will be heaven" - Joyce Daley, Spokane Valley, WA

Ingredients

• For the cream filling:
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 tsp vanilla extract
• For the huckleberry topping:
• 3/4 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 2/3 cup water
• 3 cups huckleberries
• 2 tbsp butter or margarine
• 1 1/2 tsp lemon juice
• Pie shell:
• Baked pie shell of choice (graham cracker or regular crust)

Preparation

Step 1

Combine filling ingredients, beating until smooth, and spread in a baked pie shell of choice (graham cracker or regular crust).

Combine sugar, cornstarch and salt in a 1-quart saucepan. Blend in water and 1 cup of berries. Bring to boil and cook, stirring until mixture thickens. Stir in butter and lemon juice. Cool, add remaining 2 cups of berries. Once cooled, spread over cream filling and chill before serving.