Blueberry Yum Yum
Servings 9 pieces
Ingredients
- Crust:
- 1 cup all purpose flour
- 3 Tbsp granulated sugar
- 1/2 cup cold salted butter cubed
- 3/4 cup roughly chopped pecans divided
- Cream Cheese Layer:
- 1 8 oz block cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 1 16 oz frozen whipped topping thawed and divided
- 1 21 oz can premium blueberry pie filling (May use 2 cans) Homemade see Cook's note
Instructions
- Preheat oven to 375°F. Lightly spray the bottom only of a 9 x 9 inch baking dish.
- In a small bowl, use a fork to sift together the flour and sugar. Using a pastry cutter or 2 knives cut butter into the flour until it resembles peas. Add 1/2 cup pecans, mix well.
- Press firmly onto the bottom of the dish. Bake for 20-25 minutes or until lightly golden. Cool completely. (To toast remaining 1/4 pecans, bake along with the crust on a separate pan for 5 minutes then cool)
- In a medium-size mixing bowl use an electric mixer to cream together cream cheese, 1/2 cup powdered sugar and vanilla. Add 1 cup heavy cream. Beat on high speed until fluffy. Fold in 1/3 of whipped topping by hand.
- Spread over cooled crust. Top with blueberry pie filling.
- Frost with remaining whipped topping and sprinkle with pecans.
- Chill for at least 4 hours or overnight. Store leftovers chilled.
Notes
To make homemade blueberry pie filling: In a heavy bottomed saucepan whisk together 1 cup granulated sugar with 1/3 cup cornstarch. Whisk in one cup water, until smooth. Add 3 cups fresh blueberries, bring to a boil. Boil for 2 minutes, remove from heat and cool completely.