1 c. flour
1/4 tsp. salt
1 stick butter
1 c. chopped pecans
2 c. fresh blueberries
2 tbsp. cornstarch
1 tsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 1/4 c. sugar (divided use)
2 c. Cool Whip

Blend flour, salt and butter. Add pecans. Press into 9 inch pie pan. Bake for 10 minutes (or until golden) in 450 degree oven. Set aside to cool.

Combine blueberries, 1 cup sugar and cornstarch. Simmer 5 minutes until thick. Add lemon juice. Set aside to cool.

Blend cream cheese with 1/4 cup sugar. Fold in Cool Whip. Pour into cooled crust. Top with cooled blueberry mixture. Makes 8 servings.