Note: From our friend, Teresa Hunnicutt. The Hunnicutt family moved to Kalispell from Texas in the early 80s. We came to know them through church. We were sad when they had to move back to Texas. Then they returned in the late 90s. Teresa frequently brought this delicious huckleberry cream pie to our get-togethers. I haven't tried her variations yet, but included them also.
3/4 C sugar (don't skimp)
1/4 C flour
2 C milk (don't skimp, don't use skim)
2 eggs
dash of salt
2 T butter
1 capful vanilla extract
Mix flour and sugar together and add salt. Pour one cup milk into this and bring to a boil. (Stirring constantly.) Mix two eggs and one cup milk. Beat well with fork. Pour this into boiling mixture. Bring to a boil again and stir until mixture is thick. Remove from stove. Add vanilla and butter. Pour into baked pie shell.
Topping for huckleberry cream pie:
2 C huckleberries
1 C sugar
1/4 C flour
Bring to a boil and layer on top of cream mixture.
Below are variations to cream to make other flavors.
Peanut butter pie:
1/2 C peanut butter
1 C powdered sugar
Butterscotch pie:
Substitute brown sugar for white sugar.
Chocolate cream:
1/2 C semisweet chocolate chips
