Blueberry Icebox Pie

9-inch graham cracker crust (chilled)
1 can blueberries (No. 303)
juice of 1 medium lemon
1/4 c. granulated sugar
2 Tbsp. cornstarch
1/4 c. cold water
1 can condensed milk (icy cold)
1/2 c. icy cold fresh lemon juice, strained
1 c. heavy cream, whipped
1 tsp. vanilla
2 Tbsp. confectioners sugar

Thoroughly drain blueberries. Put blueberry syrup in saucepan. Blend in juice of 1 lemon and granulated sugar. Bring mixture to a boiling point. Blend cornstarch with water. Stir cornstarch mixture into blueberry syrup. Cook over low heat, stirring constantly, until thickened. Cool and fold blueberries into mixture. Chill.
Put condensed milk in medium bowl. Add 1/2 cup lemon juice. Beat at low speed until blended, then on high for 3 to 4 minutes. (Mixture will look thin until beater stops, then it should thicken and form peaks). Spoon whipped milk mixture into chilled piecrust. Add blueberry mixture. Blend whipped cream and confectioners sugar. Spoon over blueberries. Refrigerate until ready to serve.

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