Blueberry Cream Pie

2 pints Fresh blueberries, rinse and drain
1/4 cup +3 Tbsp sugar -- divided
2 tablespoons Cornstarch
1 tablespoon Fresh lime juice
Grated peel of 1 lime
1/8 teaspoon Salt
1 pint Whipping cream
1 teaspoon Vanilla extract
3 tablespoons Sugar
1 Baked 9-inch pie crust -- cooled

Combine 1 1/2 cups blueberries, 1/4 cup sugar, the cornstarch, lime juice, lime peel and salt in medium saucepan. Cook over medium heat about 4 minutes or until thickened and blueberries are softened, stirring constantly. Remove from heat; stir in remaining blueberries. Allow mixture to cool to room temperature.

Meanwhile, in large bowl, beat cream with vanilla and remaining 3 tablespoons sugar until soft peaks form. Spread about 3/4 of whipped cream on bottom of pie crust. Top with blueberry mixture. Spoon remaining whipped cream into a pastry bag fitted with large decorating tip; pipe onto pie as desired. Or dollop remaining whipped cream onto pie. Chill pie at least 1/2 hour prior to serving.