By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 6 to 8
- 1/2 cup finely chopped nuts
- 1/2 cup plus 1 cup for filling powdered sugar
- 1 1/2 cups flour
- 3/4 cup softened butter
- 2 (3 oz) packages at room temperature cream cheese
- 1 cup confectioner's sugar
- 1 cup heavy cream
- 1 (21 oz) can blueberry pie filling
Preheat oven to 350 °F. Combine nuts, 1/2 cup powdered sugar, flour and butter in food processor and process until mixture forms a ball. Or, combine by hand. With fingers, press dough into 12-inch tart pan with 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.
Beat the cream cheese with 1 cup 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. Refrigerate until well chilled.