3 cups fresh or frozen blueberries
3 cups white sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup milk
1 cup chopped pecans
1 cup white sugar
1 tablespoon instant nonfat dry milk
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
1/3 cup milk
1/3 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, combine blueberries, 1 cup sugar, eggs, flour, baking powder, salt and cinnamon. Mix until smooth. Cook over medium heat until mixture is thick and slightly thickened. Remove from heat and stir in 1/2 cup butter, milk and vanilla. Pour into pastry shell.
In a medium bowl, mix together sugar and instant dry milk. Stir in 1/2 cup pecans and 1 cup sugar; pour into pastry. Spread mering spread on bottom of pastry shell. Sprinkle remaining 1/2 cup pecans over spread.
Bake in preheated oven for 20 to 25 minutes, or until set.