1 (9 inch) prepared graham cracker crust
1 cup juice of blueberries
1 cup white sugar
6 tablespoons butter
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
3 tablespoons lemon zest
2 eggs
1 pint white sugar-coated milk chocolate milk chocolate candy
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine blueberries, 1 cup sugar, butter and lemon juice. Mix well. Pour mixture into pastry shell. Cut into 1/4-inch squares. Arrange 12 graham crackers across pie crust. Spread remaining blueberries mixture on top of pie. Pull edges of pastry together and squeeze horizontally to seal. Brush edges of crust evenly with lemon juice mixture. Place remaining 8 blueberries on top of crust; freeze until set. Lightly grease 8 pans.
Bake pie in preheated oven for 40 minutes, basting with lemon juice mixture after 20 minutes. Cool completely.
1. In a large saucepan, combine lemon/mint zest and blueberry lemonade. Bring to a slow boil. Remove from heat, and stir in melted chocolate.