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:
Preheat oven to 350F and place rack in center position.
In a medium bowl, combine the flour and melted butter together until no traces of dry flour remain.
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.
Bake crust in preheated oven for 30 minutes; remove from oven and cool completely.
To Make the Filling:
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.
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.
Using a rubber or silicone spatula, carefully fold the remaining whipped cream into the cream cheese mixture until fully combined.
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.