Blueberry Cream Pie

Name: Blueberry Cream Pie
Yield: serves 6-8
Ingredients: 3/4 cup chopped pecans or walnuts; One 9-inch deep-dish pie crust (thawed if frozen); Two 3-ounce packages cream cheese, at room temperature; 1 cup confectioners’ sugar; 1 cup heavy cream; 1/4 cup granulated sugar; One 21-ounce can blueberry pie filling

December 14, 2011

Recipe information

Yield
serves 6-8

Ingredients

3/4 cup chopped pecans or walnuts

One 9-inch deep-dish pie crust (thawed if frozen)

Two 3-ounce packages cream cheese, at room temperature

1 cup confectioners’ sugar

1 cup heavy cream

1/4 cup granulated sugar

One 21-ounce can blueberry pie filling

Preparation

Press the chopped nuts into the bottom of the pie crust. Bake as directed on the package and let cool. Beat the cream cheese with the confectioners’ sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.

Paula Deen's Kitchen Classics

TagsPie Dessert Fruit Dessert Pecan Nut Walnut Cream Cheese Cheese Dairy Easy Cookbooks

Recipe notes

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