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