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 Tbsp 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 30 minutes. 

 

Yields: 6 to 8 servings.