Chilled Blueberry Pie - cooking recipe

Ingredients

4 c. blueberries, divided
2 Tbsp. cornstarch
2 Tbsp. water
1/2 c. light corn syrup
2 tsp. lemon juice
1 c. whipping cream
2 Tbsp. powdered sugar
1 (9-inch) graham cracker crust
lemon slices
fresh mint leaves

Preparation

Puree 1 cup blueberries in a food processor or blender; set aside.
Combine cornstarch and water in a pan; stir until blended. Add corn syrup, lemon juice and blueberry puree; bring to a boil. Stir constantly; boil for 1 minute.
Cool 1 hour.
Fold remaining 3 cups blueberries into mixture; set aside.
Beat whipping cream until foamy; gradually add powdered sugar.
Beat until soft peaks form.
Spread whipped cream in bottom of pie crust and up the sides.
Form a 1-inch shell.
Spoon blueberry mix into whipped cream shell.
Chill at least 4 hours.
Garnish with lemon and mint.