Ingredients
- Crust:
- 2 1/2 cups Diamond of California® Pecan Halves
- 3 tbsp unsalted butter, room temperature
- 3 tbsp sugar
- 1/4 tsp salt
- Filling:
- 6 cups fresh blueberries
- 1/3 cup sugar
- 1/4 cup flour
- 1 tbsp lemon juice
- 1 tbsp butter, cold
- Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp chopped pecans
- 2 tbsp fresh blueberries
The Steps
- Grease a 9-inch pie dish, set aside. Pour the pecans into a food processor and pulse until finely ground. Add the butter, sugar and salt. Pulse until ingredients come together and a sticky dough is formed.
- Wrap the dough in plastic and refrigerate for 1 hour, or up to 3 days.
- Pre-heat the oven to 375 degrees. Once the dough is chilled, press it into the prepared pie pan, then bake for 12 to 15 minutes or until edges start to brown.
- While the crust bakes, make the filling by mixing the blueberries, sugar, flour, and lemon juice in a large bowl.
- Allow the baked crust to cool slightly, then pour in the filling and top with dots of butter. Bake for an additional 35 to 40 minutes.
- When the pie is done, transfer the pie dish to a wire rack to cool for at least 30 minutes.
- While the pie cools, use a hand or stand mixer to whip the cream. When it reaches soft peaks, slowly add in the powdered sugar with the mixer running. Continue to whisk until stiff peaks form.
- Top the cooled cake with the cream and sprinkle remaining pecans and blueberries on before serving.
