Directions

1. For the filling, whisk the eggs in a medium bowl and set aside.
2. In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
3. Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
4. Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
5. Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
6. For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
7. Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
8. Refrigerate for 1 - 2 hours. Serve chilled with a dollop of whipped cream.