Blueberry Lemon Cream Pie

Ingredients

• 3 egg yolks
• 1 (14 oz.) can sweetened condensed milk
• 1/2 lemon juice
• 1 cup blueberries
• 1 (8-inch) pie shell, baked
• 1 cup whipping cream
• 2 tablespoons sugar

Directions

Combine egg yolks, milk, and lemon juice in large bowl; stir well. Fold in berries, reserving a few or garnish. Pour into pie shell and chill 6 hours. Whip cream, adding sugar slowly; when stiff, spread over pie. Garnish edges with reserved blueberries.