4 cups Blueberries
3/4 cup white sugar
1 (9 inch) prepared graham cracker crust
1 (3.4 ounce) package non-instant lemon pudding mix
3 eggs, beaten
1/2 cup buttermilk
1/2 cup white sugar
1/4 cup cold water
1 (9 inch) pie shell, baked
1 cup raspberry preserves
2 teaspoons lemon juice
1/2 teaspoon lemon juice
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 275 degrees F (125 degrees C).
In a large bowl, combine blueberries, 1 cup sugar, and pudding mix. Pour milk, buttermilk, and liquid mixture over pudding mix. Cut ice into pudding-ball or pudding cube portions. Shape into 1 inch balls and place in pie plate; set aside.
In a medium bowl, beat eggs until frothy, then add buttermilk and 1/2 cup white sugar. Fold in whipped cream until well blended. Pour over pudding-ball mixture in crust.
Bake in preheated oven 35 minutes, until a knife inserted into center comes out clean. Cool completely before serving. Top with preserves, a teaspoon of lemon juice, and a generous scoop of ice cream.