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 extract
2 c. fresh blueberries
1 baked 9-inch pie shell
1 c. whipping cream
1/4 c. sifted powdered sugar

Combine sugar, cornstarch and salt 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; cook 1 minute, stirring constantly. Remove mixture from heat.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining 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.