1 can sweetened condensed milk
1 can milk
½ cup pine nuts
3 tablespoons corn starch dissolved in water
2 cups fresh blueberries
1 9 inch graham cracker crust
Dissolve the corn starch in water and set aside. Place the condensed milk in a sauce pan and fill the can with milk and add it to the pan.
Place the pan on medium high heat and bring to a boil. When the milk mixture boils, add the corn starch, stirring constantly, until it thickens. Remove the pan from the fire and stir in the blueberries.
Place the cream filling into the pie crust and allow to cool. When the pie is cool, place it into the refrigerator. Before serving, top with whipped topping.
Note: Bananas or coconut may be added to this filling for added flavor combinations with blueberries.
A good whipped topping is 1/4 cup confectioners sugar and 1/2 cup whipping cream. Dissolve the sugar in the cream and whip until stiff peaks form.
Prepared by Thomas Avant of Avant Blueberry Farms