2 cups frozen blueberries
1/2 cup white sugar
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 (9 inch) prepared graham cracker crust
3/4 cup fresh lemon juice
1/3 cup dark rum
1/2 teaspoon grated orange zest syrup
3 egg whites
1/2 cup white sugar
1/2 cup blueberries
1/2 cup white sugar
1/2 teaspoon grated orange zest syrup
3 egg yolks
3/4 cup white sugar
1/2 cup cream cheese, softened
In a medium-size bowl, combine blueberries, 1 cup sugar, and salt and stir until sugar is dissolved. Stir in oats, nuts, and pecans, then fold in the dough.
Roll dough into a circle about 3 inches in diameter, press down dough to about 1/2 inch thick. Spread about 1/2 cup of the mixture into the bottom of a pie pan. Bake in the preheated oven for 20 minutes, or until golden brown. Cool completely before frosting.