Make the Crust

Preheat the oven to 325°F.

In a medium bowl, whisk together the flour, walnuts, and sugar. Pour the melted butter over the top and mix together until thoroughly combined and all the flour is wetted. Scoop the mixture into a deep pie dish. Using the back of a spoon, press the mixture into the pie dish, starting in the middle and pushing it up the sides and slightly over the rims. The crust will shrink back when it bakes, so give it a slightly overhang. Using the spoon, smooth over any areas and close up any cracks or gaps.

Bake for 30 to 35 minutes, or until golden brown. Let sit on a rack to cool completely. Carefully cut off any overhang with a serrated bread knife.

Make the Honey Cream Cheese

In the bowl of a stand mixer with the whisk attachment, whisk together the cream cheese, vanilla extract, and honey. Spoon into the bottom of the pie and smooth evenly across. Place in the refrigerator while you make the blueberry lime filling.

Make the Blueberry Lime Filling

Add the frozen wild blueberries, lime zest, lime juice, sugar, and cornstarch to a medium pot. Stir to combine and thoroughly wet the cornstarch. Heat over medium, stirring often, until thickened ~ about 5 to 8 minutes. Remove from the heat. Add in the fresh blueberries and mint. Stir to thoroughly combine. Set aside to cool, stirring periodically.

Once the blueberries have cooled to room temperature, scoop them on top of the honey cream cheese. Return the dish to the refrigerator to cool while you make the cool whip.

Make the Cool Whip

In a small dish, stir together the gelatin and water. In the bowl of a stand mixer with the whisk attachment, add the heavy cream, sugar, and vanilla extract. Place the dish of gelatin water in the microwave and microwave for 5 seconds. Stir and microwave for an additional 5 seconds. Stir. At this point, the consistency should be liquidy/free flowing. If it’s not, microwave again for 3 to 5 seconds. Scoop 2 tsps of the heavy cream into the dish and stir to help cool the gelatin down slightly.

Turn the whisk of the stand mixer to medium low. As the cream starts to froth, increase the speed to medium high. Once the consistency starts to thicken, pour in the gelatin mixture and turn the speed to high. Whisk until thick peaks form ~ I like to whisk it another minute or two further.

Using a rubber spatula, spoon the mixture over the blueberries and gently smooth evenly over the top. Place in the freezer for 1 hour or the refrigerator for 4 hours, or until thoroughly chilled.

Slice and serve! Enjoy!