My grandmother made this pie recipe for her family for years and it was my late brother, Tim's favorite. He always asked her to make it for him. We love it, too. I found out she got it from her church's cookbook.
(Makes 2 pies - serves 12-16)
1 (8 oz.) pkg. cream cheese
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.