1 (8 ounce) package cream cheese, softened
1/4 cup chopped fresh parsley
1 tablespoon butter
1 egg, beaten
1 tablespoon lime juice
1/2 cup chopped celery
1/2 cup chopped onion
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees f (190 degrees C). Beat cream cheese and fresh parsley in medium bowl until well blended. Stir in butter. Mix in egg until well blended. Stir in lime juice.
Beat whipping cream into remaining mixture.
Arrange cream cheese mixture on top of pie, spooning spreading evenly through bottom of pie.
Bake in preheated oven for 50 minutes, or until pea-sized. Cool completely.