Blueberry Cream Pie

1/4 cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
Grated peel of 1 lime
1 Tbsp. fresh lime juice
2 pints fresh Michigan blueberries, rinsed and well drained
1 pint heavy cream
1 tsp. vanilla
3 Tbsp. sugar
1 baked 9-inch pie crust, cooled (store bought or homemade)

To prepare blueberry pie filling, in a large saucepan, combine 1/4 cup sugar,
cornstarch, salt, lime peel and juice and 1-1/2 cup blueberries. Cook mixture
over medium heat, stirring constantly, until thickened and blueberries are softened,
about 4 minutes. Remove from heat and stir in remaining blueberries. Let mixture
cool to room temperature. Chill 15 minutes.

Whip vanilla and remaining 3 tablespoons sugar until stiff peaks form. Spread
about 3/4 whipped cream in bottom of pie with spatula. Top with blueberry mixture.
Garnish top of pie with piped whipped cream, or serve remaining whipped cream
in bowl with pie. Chill pie at least 1/2 hour.