Blueberry Delight Slab Pie

from ButterYum

makes 24 servings (2x2-inch squares)

Ingredients

Crust:

• • 1 cup all purpose flour

  • 8 tablespoons salted butter, melted

  • 3/4 cups finely chopped pecans

Filling:

• • 4 ounces cream cheese, room temperature

  • 1 cup confectioner’s sugar

  • 3/4 teaspoons pure vanilla extract

  • 1/8 teaspoon fine salt

  • 1 cup heavy cream

Topping:

• • 3 cups blueberries (fresh or frozen)

  • 6 tablespoons granulated sugar (or more if needed)

  • 2 tablespoons cornstarch

  • zest of 1 lemon

  • 2-3 teaspoons freshly squeezed lemon juice

Directions

To Make the Crust:

• 1. Preheat oven to 350F and place rack in center position.

  2. In a medium bowl, combine the flour and melted butter together until no traces of dry flour remain.

  3. Press the flour mixture into the bottom of a quarter sheet pan (9x13x1); sprinkle the chopped pecans evenly on top and press them into the soft flour/butter layer.

  4. Bake crust in preheated oven for 30 minutes; remove from oven and cool completely.

To Make the Filling:

• 1. In a large bowl, use a hand mixer to whip the cream cheese, confectioners sugar, salt, and vanilla until very soft (several minutes); set aside.

  2. In a medium bowl, use a hand mixer to whip the cream until stiff peaks form; add about 1/4 of the whipped cream into the cream cheese mixture and mix well.

  3. Using a rubber or silicone spatula, carefully fold the remaining whipped cream into the cream cheese mixture until fully combined.

  4. Spread mixture evenly over cooled crust; chill until ready to top.

To Make the Topping:

• • In a large saucepan, combine the blueberries, sugar, cornstarch, and lemon zest over medium-high heat, stirring very frequently, until mixture reaches a full boil; stir constantly for 3 minutes before removing from heat.

  • Stir in lemon juice and taste to see if the mixture is sweet enough (I used Wyman’s frozen wild blueberry - if the berries you’re using are more tart that the ones I used, you’ll need to add more sugar); allow mixture to cool completely.

  • Spread blueberry filling evenly on top and chill. Serve cold.

Notes:

• • If you’re tempted to double the creamy filling (and you may very well be), use a 9x13-inch cake pan or casserole dish instead of a 1-inch tall quarter sheet pan.

  • To double the recipe, use a 13x18x1 half sheet pan or a 2-inch deep half sheet pan.

  • Ideally, chill for several hours before serving.

  • Can be assembled up to 3 days ahead.

  • Cover before refrigerating to prevent flavor transfer.