1. Preheat oven to 350°F
2. Stir together graham cracker crumbs, sugar and melted butter. Press into bottom and up sides of a 9-inch pie pan. Bake for 10 minutes. Place on a wire rack to cool completely.
3. Once crust is cool, make filling. Heat blueberry jam in microwave for 20 seconds at 50% power, until loosened. Pour into baked crust and spread gently with the back of a spoon.
4. In a large bowl, whisk the sweetened condensed milk, yogurt, lemon zest and lemon juice until smooth. Fold in 1 and 2/3 cups of blueberries. Spoon into crust.
5. Chill pie for at least 2 hours to set. Before serving, top with reserved 1/3 cup of blueberries.