Chilled Blueberry Pie

• 4 c. blueberries, divided
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 1/2 c. light corn syrup
• 2 tsp. lemon juice
• 1 c. whipping cream
• 2 Tbsp. powdered sugar
• 1 (9-inch) graham cracker crust
• lemon slices
• fresh mint leaves

1. Puree 1 cup blueberries in a food processor or blender; set aside.
2. Combine cornstarch and water in a pan; stir until blended. Add corn syrup, lemon juice and blueberry puree; bring to a boil. Stir constantly; boil for 1 minute.
3. Cool 1 hour.
4. Fold remaining 3 cups blueberries into mixture; set aside.
5. Beat whipping cream until foamy; gradually add powdered sugar.
6. Beat until soft peaks form.
7. Spread whipped cream in bottom of pie crust and up the sides.
8. Form a 1-inch shell.
9. Spoon blueberry mix into whipped cream shell.
10. Chill at least 4 hours.
11. Garnish with lemon and mint.

blueberries, cornstarch, water, light corn syrup, lemon juice, whipping cream, powdered sugar, graham cracker crust, lemon slices, mint leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696291 (may not work)