The Smyrna Church of Christ held the Annual Fish Fry yesterday. (and I almost missed it! Thanks to Val for the reminder!) This has been going on for many years. It is a fun time and everyone brings friends and family to this event. The fish and hush puppies are provided and the rest of us bring sides and desserts. I made my GIANT pan of Blueberry Crunch Pie. I received this recipe from a lady at the Adamsville Church of Christ just before I got married almost 37 years ago. If you have eaten at my house chances are good that you have tried this dessert. Earlier this year I tried a lemon version. You can find that one here: http://www.redaredding.com/lemon-crunch-pie/
PHOTOS: The top picture is a part of the group lining up to fill their plates, under the blue tents are the fish cooks! Esther wanted to take a picture of me holding my blueberry crunch pie for some reason, so I humored her this time! The bottom picture is my 1/2 sheet size blueberry crunch pie!
Blueberry Crunch Pie 12 X18 size
Ingredients:
2 ⅔ cup self-rising flour
2 cup nuts (pecans preferred but walnuts are fine too) divided – reserve 1/4-1/2 cup to garnish
2 sticks butter or margarine softened
22 oz cream cheese
1 lb. powdered sugar
2 cans blueberry pie filling (or make your own)
Whip topping 16 oz. – 24 oz. I like a lot!
nuts to garnish
Layer 1 Combine flour, nuts, and margarine
Press into 18X2 pan, bake until lightly browned
cool
Layer 2 Combine cream cheese and powdered sugar and fold in some
whipped topping at least 8 oz. or a little more. Sorry I
don’t measure it 🙂
Spread gently on the cooled crust
Layer 3 Spread 2 cans blueberry pie filling
evenly over layer 2
Layer 4 Spread with whipped topping
Layer 5 Sprinkle with nuts.
Refrigerate until you are ready to serve. This will make 54 small servings (2-inch squares). Most of my family will eat a larger serving! So maybe only 30 Redding size servings.