Blueberry Cream Cheese Pie...in pictures!

This pie is our family's absolute favorite! My grandmother was the one who originally put it into the family recipe box. I thought it was some old family recipe she had inherited, but it turned out to be one from her church's cookbook!

She used to make them for us, occasionally; but she made them especially for my little brother, Tim, who passed away 10 years ago from cancer. It was his favorite, too.

While I was making the pies for our dessert tonight, I thought I'd take some pics so you could see what they look like.

Here is my little helper chopping pecans for me. Another nice feature of this new stove? I can use it as extra counter space!

Here are the pie crusts from yesterday's big batch all ready for the pecans and the oven! Lots of holes poked to keep bubbles from forming.

I think we went a little overboard on the pecans, but that's fine by me! I love them! This is how it is when I cook. I'm not obsessive about measuring things except when it is vital to a recipe (like when making jam).

Fresh from the oven! You bake the crusts/pecans for 8 minutes at 400 degrees, then let them completely cool.

(You can see in the next 2 pics that I had the 13 yo doing a bit of bulk cheese packaging in between the pie-making steps. Trying to be thrifty with our time here.)

Cutey!

Mmmmm! This white stuff is good all by itself! Once the crusts are cooled you spoon it in.

Then you spoon a can of this over the top:

And it looks like this! Yummmmmmmm!

Droooool! As you can see from the recipe below, I didn't follow directions exactly and went ahead and put the blueberry pie filling on top before chilling the pies. Works fine if your cream cheese mixture is thick enough, which mine was.

This is the way my grandmother made hers look, so I follow suit.

And the lovely thing is that this recipe makes 2 pies, because, trust me, you will need them both! Enjoy!

Blueberry Cream Cheese Pie
(Makes 2 pies - serves 12-16)

1 (8 oz.) pkg. cream cheese (I use Neufchatel - 1/3 less fat)
1 pint heavy whipping cream
2 cups powdered sugar
1 can blueberry filling
1 cup pecans, ground
1 tsp. vanilla
2 unbaked pie crusts

Preheated oven to 400 degrees.

Sprinkle ground pecans evenly in both pie crusts and bake for 8 minutes. Remove and cool completely before filling. You're done with the oven.

Soften cream cheese and add powdered sugar. Add cream and beat briskly until soft peaks form. Add vanilla. Divide cream mixture evenly into pie crusts. Refrigerate for several hours. Spoon blueberry filling over tops of pies. Serve. Freezes well for several months.