Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup finely chopped pecans
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 16 oz full fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp freshly squeezed lemon juice
  • 8 oz stabilized whipped topping
  • 21 oz blueberry pie filling
  • 0.5 tsp fresh lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, chopped pecans, sugar, and melted butter in a medium bowl until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x13-inch glass baking dish. Use the bottom of a flat measuring cup to ensure the crust is tightly packed and even.
  3. Bake the crust for 10 minutes until the edges are a deep mahogany and the pecans smell toasted. Remove from oven and allow to cool completely to room temperature.
  4. In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice using an electric mixer until completely smooth and aerated.
  5. Gently fold the stabilized whipped topping into the cream cheese mixture using a spatula until no white streaks remain.
  6. Spread the cream cheese filling evenly over the cooled crust using an offset spatula, ensuring you reach the edges to create a seal.
  7. Carefully spread the blueberry pie filling over the cream cheese layer. Sprinkle with fresh lemon zest.
  8. Refrigerate the dessert for at least 4 hours. Wait until the center feels firm when you gently jiggle the pan.