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
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.
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.