Blueberry Icebox Pie

Drain the syrup from the blueberries into a saucepan over medium heat. Stir in the lemon juice and sugar and bring to a boil.

Whisk together the cornstarch and water in a small bowl. Stir in the the simmering syrup. Reduce the heat to low and let cook, stirring constantly, until the syrup has thickened.

Remove the pan from the heat and let the syrup mixture cool to room temperature.

When the syrup has cooled, fold in the blueberries. Place the mixture in the refrigerator and chill completely (45-60 minutes).

Pour the sweetened condensed milk into a mixing bowl. With an electric mixer running on low speed, add the lemon juice and mix until blended. Turn the mixer to high speed and beat for 3-4 minutes or until the mixture is well whipped.

Pour the sweetened condensed milk mixture over the bottom of the pie crust. Top evenly with the blueberry mixture.

In a clean mixing bowl, whip together the whipped cream, vanilla, and confectioners sugar until smooth. Top the blueberry layer with the whipped cream.

Place the pie in the refrigerator to chill for 1-2 hours or until ready to serve. Store leftovers in the refrigerator.