Categories: Blueberries, Dessert, Paula Deen, Pie

Ingredients

• 3/4 cup chopped pecans or 3/4 cup walnuts
• 1 (9 inch) deep dish pie shells (thawed if frozen)
• 2 (3 ounce) packages cream cheese, at room temperature
• 1 cup confectioners' sugar
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 (21 ounce) can blueberry pie filling

Directions

1. Press the chopped nuts into the bottom of the unbaked pie crust.

2. Bake as directed on the package and let cool.

3. Beat the cream cheese with the confectioners’ sugar.

4. Beat the heavy cream with the granulated sugar until it forms soft peaks.

5. Fold the whipped cream into the cream cheese mixture.

6. Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.

7. Refrigerate until well chilled.

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