Limeade Pie

Directions

1. 1
   Combine the cream cheese and granulated sugar in a food processor; process until the mixture is smooth.
2. 2
   Add the lime zest and juice; pulse several times to combine.
3. 3
   Transfer the filling to the prepared crust; cover with plastic wrap, and refrigerate until it is set, at least 1 hour.
4. 4
   Preheat the oven to 250F.
5. 5
   Line a baking sheet with parchment paper.
6. 6
   Sprinkle the confectioners sugar on a small plate.
7. 7
   Dredge each lime slice in the sugar, turning to coat both sides.
8. 8
   Transfer the slices to the prepared baking sheet.
9. 9
   Bake until the slices are just stiff but not brown, about 40 minutes.
10. 10
    Transfer to a wire rack to cool.
11. 11
    To serve, arrange the lime slices around the tart, or make a slit halfway through each slice, and tuck into slices of pie.
12. 12
    Preheat the oven to 350F.
13. 13
    Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes.
14. 14
    Remove from the oven; let cool.
15. 15
    Place the graham crackers in a food processor; pulse until fine crumbs form.
16. 16
    Add the sugar, salt, and pecans; pulse to combine.
17. 17
    Add the butter; pulse until fine crumbs form.
18. 18
    Transfer to a 13 1/2 x 4 1/4-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides.
19. 19
    Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes.
20. 20
    Transfer to a wire rack to cool.
21. 21
    The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.