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Huckleberry Cream Pie

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A luscious huckleberry cream pie that captures nostalgia and flavor, perfect for summer gatherings.

Ingredients

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  • 1 pre-made 9-inch pie crust
  • 2 cups huckleberries (fresh or frozen, thawed and drained if frozen)
  • 1 cup granulated sugar (divided into ½ cup for huckleberry mixture and remaining for whipped cream)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the huckleberries by rinsing if fresh or thawing if frozen.
  3. Create the filling by cooking huckleberries with ½ cup sugar, cornstarch, and lemon juice over medium heat until thickened.
  4. Whip the cream with remaining sugar, vanilla extract, and salt until soft peaks form.
  5. Combine half of the whipped cream into the cooled huckleberry mixture gently.
  6. Assemble the pie by spooning the huckleberry mixture into the pie crust.
  7. Garnish with the remaining whipped cream.
  8. Chill the pie in the refrigerator for at least 2 hours.
  9. Serve and enjoy your huckleberry cream pie!

Notes

For best flavor, use ripe huckleberries and ensure to chill the pie adequately.

Nutrition

Find it online: https://www.pinrecipezbylinaa.com/huckleberry-cream-pie/

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