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Servings: 24

1 1/2 lb. cream cheese, softened

1 1/3 cups granulated sugar

1 Tbsp. lime zest

1 Tbsp. lime juice

1 tsp. almond extract

6 prepared, unbaked 9-inch refrigerated pie crusts, at room temperature

3/4 cup toasted, sliced almonds

1 1/2 qt. (approx. 52 oz.) LUCKY LEAF® Blueberry Pie Filling or topping 


  1. Preheat oven to 425˚F conventional or 375˚F convection.
  2. In mixing bowl equipped with a paddle, beat cream cheese, sugar, lime zest and juice and almond extract until creamy. Reserve.
  3. Place one pie crust into bottom of each of three 9-inch pie pans. Sprinkle each pie with 1/4 cup sliced almonds and press lightly into the sides and bottoms of each crust.
  4. Spread each 1/4 of cream cheese mixture over top of almonds in each pie crust.
  5. Fit another unbaked pie crust over cheese filling in each pie pan. Flute edges to form double crust; pierce with fork. Spread 2 cups blueberry pie filling over top of each crust. Swirl remaining cheese filling into each pie with a spoon.
  6. Bake 15 minutes; reduce heat to 375˚F conventional or 325˚F convection and continue baking 25-30 minutes or until crust is golden. Remove from heat and cool on rack to room temperature. Refrigerate before slicing each pie into 8 slices to serve.

Special Note: 

**LUCKY LEAF/MUSSELMAN'S Strawberry, Peach or Cherry or LUCKY LEAF Pineapple Pie Fillings can be substituted for Blueberry Pie Filling.

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