• Heat oven to 375°. Combine graham crackers and 2 tbsp sugar in a food processor until small crumbs form. Add butter and pulse until combined. Using a measuring cup, press into bottom and up sides of a deep 9-inch pie dish. Bake 15 minutes. Cool completely.

  • Meanwhile, clean and dry food processor, then add 1 1/2 cups blueberries and 1/2 cup sugar. Pulse several times until finely chopped. Transfer to a saucepan with gelatin and lemon juice. Bring to a simmer and cook 5 minutes, stirring occasionally, until gelatin dissolves.

  • Beat condensed milk and cream cheese until smooth. Beat in blueberry mixture until combined, then fold in 1/2 cup blueberries. In a separate bowl, beat 1 cup heavy cream. Gently fold into mixture until no white streaks remain. Spread into crust. Loosely cover with plastic wrap and refrigerate overnight.

  • Beat 1 cup heavy cream with 1 tbsp sugar. Spread over chilled pie, leaving a 1 1/2-inch border. Scatter 1/2 cup blueberries on top. Slice into wedges and serve.

Nutrition Facts

490 calories; 30 g total fat; 180 mg sodium. 52 g carbohydrates; 7 g protein;