½ (14.1-ounce) package pie crust
¾ cup chopped toasted pecans, divided
1 (8-ounce) package cream cheese, softened
2 cups plus 2 tablespoons confectioners’ sugar, divided
1½ tablespoons milk
1 (14-ounce) can blueberry pie filling
2 tablespoons fresh lemon juice
¾ cup fresh blueberries, washed and patted dry
½ pint heavy whipping cream
Place pie crust in a 9-inch deep-dish pie pan, and prick bottom with a fork. Bake crust according to package directions for a blind crust. Cool, and sprinkle crust with ½ cup pecans; set aside. With mixer, beat cream cheese, 2 cups confectioners’ sugar, and milk until smooth and creamy. Spread over crust; chill. In a bowl, gently combine pie filling, lemon juice, and blueberries together. Spread on top of cream cheese layer. With mixer, beat whipped cream, gradually adding 2 tablespoons confectioners’ sugar; beat until soft peaks form. Spoon whipping cream over blueberry layer, and sprinkle with remaining ¼ cup pecans. Chill until serving.
Yield: 8 servings
Martha Ball, Flowood
