Bake the graham crust according to the package instructions. Cool.
Prepare a bowl of ice water and set aside.
Pour 1/2 cup cold water into a bowl. Sprinkle the gelatin over the surface of the water and allow it to sit and "bloom" (soften).
Meanwhile, whisk together the blueberry juice, lime juice, salt, icing sugar and egg yolks. Heat this mixture in the top of double boiler (or a bowl over a pot of boiling water), whisking/stirring constantly until the mixture just starts to thicken. Remove from heat, add the bloomed gelatin, stir to dissolve it quickly and immediately place your bowl in the ice water. Stir to cool it as quickly as possible. Set aside until it starts to thicken and become syrupy.
Using an electric mixer, beat the cream until it forms soft peaks. Whisk one third of the whipped cream into the blueberry mixture to lighten it. Fold in the remaining two-thirds gently, so as to not deflate the cream. Pour the mixture into the graham crust, cover and refrigerate overnight.
Yield: 1 pie