Baked Huckleberry Cream Cheese Pie - cooking recipe

Ingredients

1 unbaked pie shell
Cheese Mixture
1 (8 ounce) package cream cheese
2 eggs, beaten
1 cup powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
Fruit Mixture
2 -3 cups huckleberries
1/3 cup cold water
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons fresh lemon zest or 2 teaspoons dried lemon rind
1/3 cup cold water
1 tablespoon cornstarch
aluminum foil

Preparation

3 inch wide strips of tinfoil around edges of crusts.Preheat oven 400* Prebake pie crust or pie crusts if you make two pies for 8 minutes.
Take out and cool.
Turn oven down to 375*.
In mixing bowl add cream cheese, beaten eggs.
1 cup powdered sugar, evaporated milk.
1 tsp vanilla. Mix low speed until blended.
In another mixing bowl, mix 2 1/2 cups huckleberries, sugar, lemon juice and lemon zest or dried rnd. Mix and set aside.
Mix 1/3 cup cold water and cornstarch together. Add to huckleberry mixture and mix well.
Note:.
Put 1/3 cup cold water and 1/2 cup huckleberries in blender and blend.
Add to huckleberry mixture. This is an optional step. If you don't want more juice just add in 1/2 cup huckberries and don't blend.
Add the fruit mixture into the cream cheese mixture. Mix or fold, your preference.
Spoon and pour into prebaked crust or crusts.
Bake 30-35 minutes. Then cool.