Blue Ribbon Stuffed Crust Blueberry Lime Pie
Blue Ribbon Stuffed Crust Blueberry Lime Pie requires approximately 55 minutes from start to finish. One serving contains 535 calories, 6g of protein, and 25g of fat. This recipe serves 8. Only A mixture of almond extract, almonds, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
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.