For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon sugar
Mix together and press into a 9-inch pie pan, in the bottom and up the sides. Set aside and make filling.
For the topping:
3 cups huckleberries, frozen or thawed
1/3 cup cornstarch
1/4 cup fresh lemon juice
1/2 cup sugar
Stir together well in a saucepan over medium heat. Bring to a simmer and allow to thicken. Once thickened, place in a heatproof bowl and allow to cool. Serve over cream cheese pie.