4 cups blueberries, divided use
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lime juice
1 tablespoon grated lime peel
1/8 teaspoon salt
2 cups whipping cream
1 teaspoon vanilla extract
1 (9-inch) baked pie shell
Combine 2 1/2 cups blueberries, sugar, cornstarch, lime juice, lime peel, and salt in a medium saucepan. Cook over medium heat about 4 minutes, or until thickened and the blueberries are softened, stirring constantly.
Remove from the heat and stir in remaining blueberries; cool.
Meanwhile, in a large bowl, beat cream with vanilla until stiff peaks form. Spread about three-quarters of the cream mixture on the bottom of a 9-inch baked pie crust. Top with the blueberry mixture and decorate with the remaining cream. Refrigerate for 30 minutes.
makes 8 servings.