Serves 12, 20 minutes cook time, 2 hours cooling time

Blueberry Pie Mixture:
2 pints blueberries, rinsed
1/4 cup sugar
1 tsp fresh lemon juice
1 tsp cornstarch

Thyme Graham Cracker Crust:
2 cups crumbled plain graham crackers
2 tbsp fresh thyme leaves
Crushed pink peppercorns (optional) 

Lemon Whipped Cream:
1 cup cold whipping cream
1 lemon, zested

Shot Glasses or small Mason Jars, to serve

Add blueberries, sugar and lemon juice to a small saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the blueberries begin to burst.  After the blueberries are done, gently stir in the rum and cornstarch to thicken. 

While the blueberries are simmering, mix the crushed graham crackers, thyme, and pink peppercorns (if using) together to form the crust. Figure each person will have 2-3oz.  Add crust mixture to the bottom of shot glasses (or mason jars). When the blueberry pie mixture is done, pour over the crust, leaving enough room at the top of the glass for the whipped cream. Place in the fridge to set for at least 2 hours.

When ready to serve, add cold whipping cream and lemon zest to a metal or glass bowl and mix with a hand mixer until stiff peak form. Remove shooters from the fridge and top each shot glass with the whipped cream. Enjoy immediately!