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  1. Step 1
    Preheat oven to 425°F.

  2. Step 2
    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.

  3. Step 3
    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.

  4. Step 4
    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.

  5. Step 5
    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.

  6. Step 6
    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.

  7. Step 7
    Let cool for 15 to 20 minutes. Refrigerate until ready to serve.

What others are saying about this recipe

  1. Pidge Dalin says:

    this is great, my family loves it and it’s so easy to make

  2. Pidge Dalin says:

    great tasting pie, my family loves it and an be made aheas of time and holds up well in the refrigerator

  3. Rachel Brohl says:

    Looks really good

  4. Tania says:

    I suggest lightly baking after stuffing and putting second layer of dough on. If not dough is not cooked when eating. My family had a field day with me trying to eat a raw dough layer! Wont make that mistake again! Love this pie tho!

  5. Rita says:

    Very good recipe! Like the almond flavor mixed with lime! Turned out perfect! Blueberry pie filling has changed from whole blueberries to a gelatin! Prefer the former version!

  6. Leslie Ann Lofthouse says:

    best blueberry pie I’ve ever had!

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