Place blueberries in pie shell. Mix 1/2 c. sugar, cornstarch, salt and cinnamon in saucepan. Stir in water. Heat to boiling, stirring constantly. Boil & stir 1 min. Stir in grenadine syrup and lemon juice. Pour over blueberries. Refrigerate until chilled. Beat whipping cream and 1 tbsp sugar in chilled bowl until stiff. Top pie with whipped cream. Posted to EAT-L Digest by Shawn Zehnder Lea
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|Serving Size: 1 Serving (997g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 458 (18%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 823.3mg||28 %|
|Potassium 441.2mg||12 %|
|Total Carbohydrate 521.2g||153 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 509.8g|
|Protein 8.3g||12 %|
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Calories per serving: 2508
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