Blueberry Cream Pie
[I took the following recipe (shared by a friend, also by Paula Deen) and modified it slightly. Instead of using canned pie filling, I found this recipe and used frozen blueberries to make my own. I used less sugar in both the blueberry filling and the creamy filling. Then instead of pouring in the layers, I mixed most of the blueberries with the cream cheese and whipped cream, and plopped the last of the blueberry filling on top. It could alternately be called Purple Pie.]
3/4 cup chopped pecans or walnuts
One 9-inch deep dish pie crust
6 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1 cup heavy cream
1/4 cup granulated sugar
Press the chopped nuts into the bottom of the pie crust. Bake as directed 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.
