Chilled Blueberry Pie

Blueberries are at the farmers market, so it's time for this pie to get in your belly....


Chilled Blueberry Pie


4 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons water
1/2 cup corn syrup
2 teaspoons lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
1 (9 inch) graham cracker crust


Process one cup blueberries in food processor until smooth. Combine cornstarch and water in a medium saucepan, stirring until smooth. Add corn syrup, lemon juice and blueberry puree. Bring to a boil over medium heat, stirring constantly; boil one minute. Cool for one hour, then fold in remaining 3 cups of blueberries and set aside.


Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread in bottom and up sides of pie crust, forming a 1 inch thick shell.


Spoon blueberry mixture into whipped cream shell. Chill at least 4 hours before serving.