Limeade Pie

Preparation

1. Step 1

   Combine the cream cheese and granulated sugar in a food processor; process until the mixture is smooth. Add the lime zest and juice; pulse several times to combine. Transfer the filling to the prepared crust; cover with plastic wrap, and refrigerate until it is set, at least 1 hour.

   Step 2

   Preheat the oven to 250°F. Line a baking sheet with parchment paper. Sprinkle the confectioners’ sugar on a small plate. Dredge each lime slice in the sugar, turning to coat both sides. Transfer the slices to the prepared baking sheet. Bake until the slices are just stiff but not brown, about 40 minutes. Transfer to a wire rack to cool.

   Step 3

   To serve, arrange the lime slices around the tart, or make a slit halfway through each slice, and tuck into slices of pie.

2. Graham-Nut Crust

   Step 4

   Preheat the oven to 350°F. Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from the oven; let cool.

   Step 5

   Place the graham crackers in a food processor; pulse until fine crumbs form. Add the sugar, salt, and pecans; pulse to combine. Add the butter; pulse until fine crumbs form.

   Step 6

   Transfer to a 13 1/2 × 4 1/4-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides. Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool. The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.