Pecan Shortbread Crust Topped Off With A Fresh Blueberry Toppin

A delicious pecan shortbread crust layered with whipped cream and cream cheese filling, and topped off with a fresh blueberry topping.

INGREDIENTS

Blueberry Topping:

• 3 1/2 cups fresh blueberries, divided
• 1/4 cup sugar
• 1/8 cup brown sugar
• 1 1/2 Tablespoons cornstarch
• 1 1/2 Tablespoons water
• 3/4 teaspoons lemon zest

Crust:

• 3/4 cup butter, unsalted
• 2 cups flour
• 1 cup pecans, toasted and chopped

Filling:

• 2 cups heavy whipping cream
• 16 ounces cream cheese, room temperature and cut into chunks
• 2 cups powdered sugar

INSTRUCTIONS

1. In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
2. Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
3. After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
4. ............
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