3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
2 1/2 c. milk
3 egg yolks
1 tbsp. butter
1 tsp. vanilla
2 c. fresh blueberries
1 baked 9 inch pastry shell
1 c. whipping cream
1/4 c. sifted powdered sugar

Combine first 3 ingredients in a heavy saucepan; stir well to remove lumps. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove mixture from heat. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add back to hot mixture, stirring constantly.

Cook over medium heat 2 minutes, stirring constantly. Remove from heat; add butter and vanilla; stir until butter melts. Gently stir in blueberries. Cool and pour into pastry shell. Beat whipping cream until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread over pie. Chill for several hours.