Serves: 5
Total Calories: 913
Press pecans into pie shells and bake according to instructions. Cool shells before adding Filling.
Filling:
Cream together cream cheese and powdered sugar. Fold in Cool Whip. Pour Filling into cool pie shells.
Topping:
Mix blueberries, sugar, and cornstarch, and cook over low heat. Add lemon juice; continue to cook until thick. Cool and spread on top of Filling.
This Blueberry Cream Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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