Blueberry Pie              


1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
2 tablespoons pure maple syrup
2 (1/4-ounce) envelopes unflavored gelatin
1/4 cup hot water
1 cup water
1 cup (8 ounces) sour cream
2 1/2 cups blueberries, divided use
1 (9-inch) graham cracker pie crust

In a large bowl using an electric mixer on medium speed, beat together condensed milk, lemon juice and maple syrup.

In a separate bowl, dissolve gelatin in hot water. When dissolved, add remaining water. Pour into milk mixture. Beat in sour cream to combine.
 
Crush 1/2 cup blueberries and beat into gelatin mixture. Carefully fold in remaining blueberries and spoon into pie crust. Refrigerate for 2 hours to set.

Makes 8 servings.