No. 303 can blueberries
Juice of 1 med. lemon
1/4 c. sugar
2 tbsp. cornstarch
1/4 c. cold water
14 oz. can sweetened condensed milk (cold)
1/2 c. cold fresh lemon juice, strained
9 inch graham cracker crust, chilled
1 c. heavy cream, whipped
1 tsp. vanilla
2 tbsp. confectioners sugar

Thoroughly drain blueberries. Put blueberry syrup in sauce pan; blend in juice of lemon and sugar. Bring to boiling point. Blend cornstarch with water and stir into blueberry syrup; cook over low heat, stirring constantly until thickened. Cool. Fold blueberries into mixture; chill. Put milk into medium-sized bowl of electric mixer. Add 1/2 cup lemon juice. Beat at low speed until blended. Turn to high speed and continue to beat at least 3 minutes. Spoon whipped milk over bottom of chilled pie crust. Add blueberry mixture. Blend whipped cream with vanilla and powdered sugar. Spoon whipped cream on top of blueberries. Refrigerate until ready to serve. Yields 8 servings.