| Ingredients | Directions | |
| 1) | 1 can (14 ounces) sweetened condensed milk |
In a bowl stir together the first 3 ingredients, mixing well. Fold in whipped cream. Pour into graham cracker crust. Cover the top of the pie with blueberries. Cover and keep in refrigerator overnight. |
| 2) | 3 tbsp lemon juice | |
| 3) | 1/2 cup heavy cream | |
| 4) | 1 cup whipped cream or whipped topping | |
| 5) | One 9-inch graham cracker pie crust | |
| 6) | 1-1/2 cups fresh blueberries, rinsed and dried | |