1 (9-in.) graham cracker crust
1 (4 oz.) pkg. vanilla pudding
1 1/2 c. milk
1/2 tsp. butter
1/2 tsp. vanilla
1/2 c. heavy cream, whipped
2 c. fresh or frozen blueberries
4 tsp. cornstarch
1/2 c. sugar
1 tsp. lemon juice

Make pudding according to package directions, using 1 1/2 cups of milk. Remove from heat and stir in butter and vanilla. Cool. Fold in whipped cream. Pour into chilled pie shell. Chill until firm. Mash 1/2 cup of the blueberries. Stir in cornstarch, sugar and lemon juice. Cook over low heat, stirring constantly, until mixture thickens and becomes clear. Add remaining blueberries and stir until just coated. Cool slightly. Spoon over filling in crust. Chill and serve.