The Lady & Sons Blueberry Cream Pie ( Paula Deen ) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Eating this Paula Deen Classic is like throwing a party in your mouth. The crunch of the toasted nuts in the crust contrast beautifully with the cool creamy filling; while the blueberries just pop open with each bite. There is a lot of action going on in this pie...don't miss out. Time does not include chilling. My pie took a good 4 hours. 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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