Ingredients
Crust:
- 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
Filling:
- 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
Directions
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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By chefsheart_12838169
Newman, CA
on August 28, 2012
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Made this and it was fantastic..I did make my own blueberry sauce and added fresh blueberries instead of canned.
By mahnazmoradi1_4...
allen, TX
on February 17, 2012
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This was great. I changed the below:
1 Used fresh blueberry-raspberry-strawberry.
2 Used cool wip instead of heavy cream. 1 small tube.
3 Used graham cracer crost.
There was only one thing that others mentioned too was that the fruites were watery. But in general everybody loved it and nothing was left.
Thanks Paula.
By I LUV PASTA
New Jersey
on August 21, 2011
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I just LOVE Paula Deen's desserts. I've made so many of them now. This one, as always, was DELICIOUS. I accidentally used too much blueberry filling from the can, and the tart started to overflow and got messy. Next time, I'll probably use half the pie filling to top of the tart...
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