Blue Ribbon Stuffed Crust Blueberry Lime Pie

Blue Ribbon Stuffed Crust Blueberry Lime Pie

Made  times

"A double bottom crust filled with chopped almonds and sweetened cream cheese forms the base of this elegant blueberry pie with swirls of cream cheese on top."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 480 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.



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!!!

this was quite good, we are traditional about our blueberries pies and this one is a keeper, next tho, I would blend the almonds and the cream cheese together first, then spread it :)