- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 1/2 cup finely chopped pecans, or your favorite type of nuts
- 2 (3-ounce) packages cream cheese, at room temperature
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup sugar
- 1 (21-ounce) can blueberry pie filling
Crust: Preheat oven to 350 degrees F.
Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press dough into a 12-inch tart pan with a removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned. Let cool completely before filling.
Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy cream with the 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 it with blueberry pie filling. Refrigerate until well chilled, at least 2 hours.
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