Ingredients

　　3/4 cup chopped pecans or walnuts

　　One 9-inch deep-dish pie crust (thawed if frozen)

　　Two 3-ounce packages cream cheese, at room temperature

　　1 cup confectioners’ sugar

　　1 cup heavy cream

　　1/4 cup granulated sugar

　　One 21-ounce can blueberry pie filling

　　Press the chopped nuts into the bottom of the pie crust. Bake as directed on the package and let cool. Beat the cream cheese with the confectioners’ 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.