This will quickly become your family’s favorite summer pie; enjoy!
1-2/3 Cups Vanilla-Wafer Cookie Crumbs
5 TBSP butter, melted
1 tsp grated fresh lime peel
2 TBSP plus 1/2 Cup Sugar
2 TBSP Cornstarch
2 TBSP Water
1/4 tsp Ground Cinnamon
7 1/2 Cups Blueberries-Fresh, or Frozen, thawed, and drained
Preheat oven to 375°. Mix cookie crumbs, melted butter, lime peel, and 2 TBSP sugar with a fork until moistened. Press mixture firmly into bottom and up sides of pie plate, making a small rim. Bake crust 12 minutes or until lightly browned at edge. Cool on wire rack.
In a saucepan, combine cornstarch, water, and cinnamon until smooth. Add half of the blueberries and remaining 1/2 cup sugar. Heat to boiling over medium-high heat, stirring constantly. Boil one minute and continue to stir until thickened. Remove saucepan from heat; stir in remaining blueberries.
Pour filling into cooled crust. Press plastic wrap onto surface of filling and refrigerated until well chilled, about 5 hours; enjoy!