and pecans; press into pan and bake 15–18 minutes until edges turn light golden; cool.
3. For the blueberry topping, cook half the blueberries with sugar, lemon juice, and cornstarch until thick; stir in lemon zest and remaining blueberries; cool.
4. Whip cold heavy cream until stiff peaks form; set aside.
5. Beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped cream.
6. Spread the cream cheese layer over the cooled crust.
7. Top with the cooled blueberry mixture and chill at least 6 hours before
There’s more to discover. Continue to the next page for the rest of this article.
