Huckleberry Cream Pie

Ingredients

  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • 3/4 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 3 cups huckleberries
  • 2 tablespoons butter
  • 1 1/2 teaspoons lemon juice

Method

  • Combine filling ingredients; beat until smooth; spread in a baked pie shell (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 a boil and cook until mixture thickens, stirring constantly. Stir in butter and lemon juice.

Notes

  • Cool and add remaining huckleberries. Once cooled, spread over cream cheese filling and chill until ready to serve. SOURCE: Adaped from Joyce Daley, Spokane Valley