This has been a favorite in our house for as long as I can remember. My brother-in-law was generous enough to share his mother's recipe for her famous Purple Passion Pie. Not only is it delicious but super easy to make and you can easily change out fillings for a different flavor.
Crust:
2 cups flour
1 cup chopped nuts
2 sticks butter (softened)
First cream butter, then add your flour a little at a time. Gently mix in your pecans. Using a 9” X 13” pan, press crust down evenly with hands to cover entire bottom of pan. Bake for 25 to 30 min. at 350 until a little golden. Cool, then add filling.
2 cups flour
1 cup chopped nuts
2 sticks butter (softened)
First cream butter, then add your flour a little at a time. Gently mix in your pecans. Using a 9” X 13” pan, press crust down evenly with hands to cover entire bottom of pan. Bake for 25 to 30 min. at 350 until a little golden. Cool, then add filling.
FILLING:
1 (8 oz) package cream cheese (softened)
2 ½ C powdered sugar
1 (8 oz) container of Cool Whip (thawed)
Mix these ingredients and spread over cooled crust.
1 (8 oz) package cream cheese (softened)
2 ½ C powdered sugar
1 (8 oz) container of Cool Whip (thawed)
Mix these ingredients and spread over cooled crust.
TOPPING:
Top with 2 cans of blueberry pie filling or filling of your choice.
Top with 2 cans of blueberry pie filling or filling of your choice.
Enjoy!
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