|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|