Blueberry Pie

Wonderful blueberry pie I have cooked frequently for my family and guests. It is a "hit". Great for summertime outdoor events. 3/4 chopped pecans or walnuts 1 9-inch deep dish pie crust (thawed) 2 3-oz packages Cream Cheese, at room temperature 1 cup confectioners' sugar 1 cup heavy cream 1/4 cup granulated sugar 1 21-oz can blueberry pie filling


Press the chopped nuts into the bottom of the pie crust. Bake as Â

directed on the package and let cool. Beat the cream cheese with the Â

confectioners sugar until it forms soft peaks. Fold the whipped Â

cream into the cream cheese mixture. Spoon this mixture into the Â

cooled pie shell and top with blueberry pie filling. Refrigerate Â

until well chilled.