Blue Ribbon Stuffed Crust Blueberry Lime Pie

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 cup almonds sliced chopped
• 21 ounce blueberry filling canned
• 8 ounces cream cheese 
• 0.5 cup granulated sugar 
• 1 teaspoon juice of lime 
• 1 teaspoon lime zest grated
• 2 9-inch pie crust dough refrigerated room temperature ()

Equipment

• oven
• mixing bowl
• pie form

Directions

1. Preheat oven to 425 degrees F. In a mixing bowl, beat cream cheese, lime peel, lime juice, sugar, and almond extract until creamy.
2. Remove 3/4 cup cheese filling; set aside.
3. Unroll one pie crust and press it into glass 9-inch pie pan, pressing crust up sides and bottom.
4. 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.
5. 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.
6. 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.
7. 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.
8. Let cool, for 15-20 minutes. Refrigerate until ready to serve.