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- 18-ounce package cream cheese
- 1teaspoon grated lime peel
- 1teaspoon lime juice
- ½cup granulated sugar
- ½teaspoon almond extract
- 29-inch refrigerator pie crust, room temperature
- ¼cup sliced almonds, chopped
- 121-ounce can LUCKY LEAF® Premium Blueberry Pie Filling
Preheat oven to 425°F.
In a mixing bowl, beat cream cheese, lime peel, lime juice, sugar and almond extract until creamy. Remove 3/4 cup of cheese filling; set aside.
Unroll one pie crust and press it into a 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. 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°F. oven for 15 minutes; reduce heat to 375°F. and continue baking for 25 to 30 minutes or only until the crust is golden.
Let cool for 15 to 20 minutes. Refrigerate until ready to serve.