Huckleberry Cheese Pie

Ingredients:

1 8-0z. package of cream cheese   *   1 cup of thick sour cream

¾ cup and 2 Tbsp. of sugar   *   3 tsp. vanilla

2 eggs, well beaten   *   6 Tbsp. water

2 Tbsp. cornstarch   *   1 pint and 1 cup huckleberries

One pie shell, baked and cooled

Directions:

Place pie crust into pie plate and bake at 350 degrees for approximately 30 minutes, until crust is light brown.

Mix together well the cream cheese, ½ cup of sugar, 2 eggs, and two tsp. of vanilla.  Pour into crust and bake at 350 degrees for 35 minutes.

Blend the sour cream, 1 tsp. of vanilla, and 2 Tbsp. of sugar.  Spread this onto the pie, at the conclusion of the 35 minutes, to within ½ inch from edge.  Place pie back into a hot oven, 425 degrees, for 5 minutes.  Cool.

Topping:

Arrange one pint of huckleberries on top of cooled pie.  Place one cup of huckleberries in a saucepan with 3 Tbsp. of water and ¼ cup of sugar.  Simmer for 10 minutes and strain.  Put juice back in saucepan (if juice does not equal 1 cup, add water) and add 2 Tbsp. of cornstarch mixed with 3 Tbsp. of water.  Cook, stirring constantly until mixture has thickened.  Cook for an additional 5 minutes while stirring.  Cool slightly and pour over berries on pie.

Let pie set for at least one hour before cutting. Top slices with whipped cream.