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