I like this pie better than a straight blueberry pie because the pudding layer helps to sweeten any tartness from the blueberries.
Blueberry Cream Pie
1 baked 9" pie shell (graham cracker crust works too)
1 package vanilla cook and serve pudding (not instant pudding)
2 cups milk
2 tablespoons butter
1/4 teaspoon vanilla
2 cups blueberries
1 tablespoon cornstarch
2 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
Prepare your pie shell. You can use my mom's recipe here.
Once the pie crust is cooled, you can start to make the cream layer. Cook pudding in saucepan as directed with 2 cups milk. Add butter and vanilla to hot pudding. Stir until butter melts. Let pudding cool 2-3 minutes. Stir again. Let cool another 2-3 minutes and stir once more.
Pour slightly cooled pudding into pie crust. Put in fridge while you make blueberry topping.
In another saucepan, stir cornstarch and sugar together. Add 1 cup of blueberries, lemon zest, and lemon juice. Cook over low heat, mashing and stirring until mixture thickens and clears. (You can use the back of a wooden spoon to do the mashing or an old-fashioned potato masher.)
Turn off heat and add last cup of blueberries. Cool 15 minutes before spooning over cream filling. Refrigerate until ready to serve.
Of course, Cool Whip always makes a good bonus topping. :)