Blueberry Cream Pie

[Roxy15]

Blueberry Cream Pie:

 

3/4 Cup Chopped Pecans Or Walnuts

***Preferably Pecans

1-(9-in. Deep-Dish Pie Crust-(Thawed, If Frozen)

2-(3-oz.) Pkg.s Cream Cheese, Room Temperature

1 Cup Powdered Sugar

1 Cup Heavy Cream

1/4 Cup Granulated Sugar

1-(21-oz.) Can Blueberry Pie Filling

 

Prick pie crust with a fork.

 

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 Powdered 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. Top with whipped cream, if desired. Refrigerate until well chilled.

 

***It is better to let it refrigerate overnight.