Blueberry Pecan Shortbread Pie

Buttery shortbread pie crust filled with sweet blueberries, topped with crumbled Keebler® Sandies® Pecan cookies and baked until golden brown.

Prep Time: 25 Minutes

Cool/Setting Time: 2 Hours

Total Time: 2 Hours, 25 Minutes

Serves: 8

Available Sizes

Ingredients

  1. (1) 9" Keebler® Ready Crust® Shortbread Pie Crust
  2. 21 oz. can of blueberry pie filling 
  3. Pecan sandies streusel topping (see prep instructions below)
  • 14 Keebler® Sandies Pecan cookies
  • ½ stick butter, melted
  • ½ tsp sea salt, coarse
  • ½ cup pecan pieces, coarse

Instructions

  1. Preheat oven to 350°F.
  2. In 9" Keebler® Ready Crust® Shortbread Pie Crust, place blueberry pie filling
  3. Prepare pecan sandies streusel topping:
  4. In a food processor, grind cookies coarsely and place into a mixing bowl. Add sea salt, coarsely chopped pecans, and melted butter, and mix together.
  5. Over the top, sprinkled the streusel topping evenly.
  6. Bake for 35-40 minutes until top is golden brown and filling is bubbling.