It’s Huckleberry season in Montana and this delicious pie is the perfect way to celebrate.

Ingredients

For the graham cracker crust:

• 1 1/4 cups crushed graham crackers
• ¼ cup sugar
• 5 Tbsp melted butter

For the filling:

• 1 8oz package cream cheese
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• ¼ cup granulated sugar
• 2 tsp vanilla extract or bean paste, divided
• 1 cup Cool Whip whipped topping

For the huckleberry topping:

• 2 ½ cups fresh or frozen huckleberries
• 1 cup water
• ½ cup sugar
• 1 Tbsp fresh lemon juice
• 1 ½ Tbsp water
• 1 ½ Tbsp cornstarch

Instructions

Make the crust:

• Combine all crust ingredients in a bowl and stir until the mixture holds together when pressed.
• Pour into a 9 inch pie plate and press from the center out to the sides with a spoon or a measuring cup to pack firmly.
• Bake at 350 degrees for 10 to 12 minutes, until golden.
• Cool completely.

Prepare the filling:

• Beat the cream cheese until fluffy, then add the powdered sugar and 1 tsp of the vanilla and beat until combined. Set aside.
• Beat the heavy whipping cream with the granulated sugar and remaining 1 tsp vanilla until stiff peaks form.
• Fold the whipped cream into the cream cheese mixture along with the Cool Whip.
• Spread mixture into the prepared crust and chill.

Prepare the huckleberry topping:

• Combine the huckleberries, water, and sugar in a small saucepan and bring to a boil over medium heat.
• After about 5 minutes, strain the berries out, keeping the liquid. Set the berries aside. Return the liquid to the pot and allow to boil until reduced by half.
• Combine the water and cornstarch and mix to make a slurry. Pour slowly into the boiling liquid, stirring constantly until thickened enough to coat the back of a spoon.
• Stir in the reserved berries and allow to cool completely.
• Pour the cooled berry mixture over the chilled pie and top with a dollop of freshly whipped cream, if desired.