After Steve and I harvested an abundance of  huckleberries and blueberries last month, I had fun on a rainy summer day experimenting with our treasure.

This pie was my favorite! And, oh so easy, versatile, and yummy!

Earlier this summer, I made a batch of graham cracker pie crust mix. I divided it into four freezer bags (1 3/4 cup per bag) and put them in the freezer for future use. The recipe makes enough crusts for four pies. This is so handy because when I want to come up with a quick dessert, I take a bag out of the freezer, throw it in the microwave for 30 seconds or so, just enough to soften it up, and empty it into a greased 9 inch pie plate.

I press it in the pie plate with the back of a spoon, a fork, or my fingers - whichever works for you!

Bake at 375 degrees for 8-10 minutes or until lightly browned. Chill 30 minutes before filling.

I'll put the entire recipe in the From Your Own Hands page which you'll find on the right-hand side under Recipes in case you want to give it a try.

You can just as easily go to your nearest grocery store and pick up a pre-made graham cracker pie crust. Just follow the easy preparation directions on the package.

Now for the filling...

I used 2 1/4 cups of my homemade Blueberry Sauce which I will also put on the From Your Own Hands page.

However, to keep this as easy as possible, you can replace the blueberry sauce with any 21-ounce can of a pie filling of your choice. This past winter, I put this pie together in no time using a store bought graham cracker pie crust and a can of cherry pie filling.

Empty your pie filling onto the cooled crust, spreading it all around.

Perfect!

Now for the creme cheese part...

In a mixing bowl, beat the softened creme cheese, sugar, egg and vanilla until nice and smooth.

Here's the fun part.

Spread the mixture around the outside rim of the pie leaving a circle of fruit exposed in the center of the pie.

Don't be in a hurry and don't try to be a perfectionist here. Have fun!

Ready for the oven!

Bake in a 350 degree oven for 30 minutes or until the edges are lightly browned.

Cool the pie.

It's best to put the pie in the refrigerator overnight so it sets.

Mmmmm...

Top with a dollop of whipped creme and sprinkle a few fresh berries over the pie. 

This pie is so good!

Get creative with your favorite pie filling!

The recipe is below and for a printable version click here.

Creme Cheese Berry Pie

Ingredients

1 package 9-inch Graham Cracker Pie Crust, Baked According To Package Directions

• 21 ounces, weight Can Of Pie Filling, Your Choice
• 8 ounces, weight Package Of Creme Cheese, Softened
• ⅓ cups Sugar
• 1  Egg
• 1 teaspoon Vanilla Extract
• Whipped Topping (optional)
• Fresh Berries (optional)

Preparation

Bake graham cracker pie crust according to package directions. Cool on a wire rack.

Preheat oven to 350.

In a medium mixing bowl, beat the creme cheese, sugar, egg, and vanilla until smooth. Spread around the outside edge of the pie, leaving a 2 to 3 inch circle of fruit exposed in the center of the pie.

Bake for 30 minutes or until the edges of the creme cheese mixture begins to brown. Cool on a wire rack.

Place in the refrigerator overnight before serving.

Add a dollop of whipping creme and fresh coordinating fruit if you’d like!