1 (9 inch) pie crust, baked
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup water
1 (8 ounce) container frozen whipped topping, thawed
1 cup blueberries
1 (9 inch) pie shell, baked
1/2 cup white sugar
3 eggs
1 cup milk
1/2 cup butter
1 cup blueberries
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, combine light brown and white sugars, 1/2 cup water, and 1/2 cup sugar. Heat until just warm.
In a large bowl, beat eggs, milk, butter, and blueberries. Stir in salt and nutmeg. Stir in cinnamon and nutmeg. Pour mixture into pie shell.
Bake in preheated oven for 35 to 40 minutes, or until set.
To make the Blueberry Syrup: In a medium saucepan, combine 1/2 cup sugar, 3 eggs, milk, and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in blueberries. To serve, spoon 1/2 cup of syrup into a shallow baking dish.