| 1 | Servings: makes one 10-in pie directions: crust: mix together ?cup crushed crumbs and butter (reserve remaining crumbs for topping). |
| 2 | Press into bottom of 10-inch pie plate. |
| 3 | Filling: beat butter and powdered sugar until light and fluffy. |
| 4 | Add egg and beat well. |
| 5 | Spread over crumb crust. |
| 6 | Spread can of blueberry pie filling on top. |
| 7 | Whip cream very stiff and spread on top of blueberry pie filling. |
| 8 | Sprinkle ?cup reserved crumbs over top. |
| 9 | Refrigerate at least 1 hour before serving |
