Ingredients55 m servings 480 cals
- Preheat oven to 425 degrees F. In a mixing bowl, beat cream cheese, lime peel, lime juice, sugar, and almond extract until creamy. Remove 3/4 cup cheese filling; set aside.
- Unroll one pie crust and press it into glass 9-inch pie pan, pressing crust up sides and bottom. Sprinkle the bottom of crust with chopped almonds, lightly pressing down into the crust; spoon and spread 3/4 cup cheese filling over the bottom and sides of pie crust.
- Unroll the second pie crust; press or roll smooth and place over the cheese filling. Press crusts together; tuck top edges under the rim to form fluting crust; flute crust. Lightly prick bottom crust with fork to remove any air bubbles. Spread LUCKY LEAF Blueberry Pie Filling into crust; place spoonfuls of remaining lime cream cheese over pie filling; lightly swirl together with spoon to form a designed top.
- Bake in preheated 425 degree oven for 15 minutes; reduce heat to 375 degrees; continue baking for 25-30 minutes or only until the crust is golden. Let cool, for 15-20 minutes. Refrigerate until ready to serve.
Per Serving: 480 calories; 26.3 g fat; 55.4 g carbohydrates; 5.5 g protein; 31 mg cholesterol; 357 mg sodium. Full nutrition
ReviewsRead all reviews 4
I wanted to make a pie on the fly and this seemed easy. I didn't have any limes so used lemon instead. It was delicious and went fast. Next time I will change the layering but overall was ver...
This was only the second pie I ever made and turned out great. Fairly easy to make. My family thought it was delicious! I didn't change anything on the recipe. Definately use home-made pie crust...
Followed the recipe, but didn't have any lime peel. Very easy, my 5yr old helped me. Excellent!!! My husband and I loved it!!!