In a blender, blend all Chex until it is a course powder.

Pour in melted butter and blend again until well incorporated.

Empty blender into 9 inch pie tin.

Gently push and spread the crumbs out until it coats the bottom entirely (it will only go up the side slightly)

Let set in the refrigerator for a few minutes while the blueberries are prepared.

Pour blueberries into medium pot and heat over medium-low heat.

Mix in sweetener until it is well integrated.

Stirring occasionally, heat until blueberries resemble a chunky jam.

Carefully pour the blueberries into the pie crust.

Let set in fridge for at least 30 minutes or until pie is firm.

Serve with whipped cream.