Lime Pie

* Note: See the ?Crema? recipe which is included in this collection.

Prepare the pie crust: In a bowl, combine the flour, lard, butter and salt.
Mix lightly with your fingers until the mixture forms pea-sized pieces.
Using a fork, stir in the ice water, a little at a time, until a dough
forms, and then knead lightly until it comes together in a ball. Wrap in
plastic wrap and refrigerate at least 1 hour or overnight. On a
lightly-floured work surface, roll out the dough into a round about
12-inches in diameter and 1/4 inch thick. Drape the round over the rolling
pin and transfer to a 9-inch or 10-inch glass or ceramic pie plate. Ease
the pastry into the pie plate, pressing it gently against the bottom and
sides. Trim the edges, leaving a generous 1/2-inch overhang. Fold the
overhang under, then crimp the edges. Cover and chill for 30 to
60 minutes. Preheat the oven to 350 degrees. Prick the bottom and
sides of the pastry with a fork. Line the pastry with parchment paper or
waxed paper and fill with pie weights or dried beans. Bake until lightly
browned, 20 to 25 minutes. Remove from oven and remove the weights and
paper. Transfer the pie shell to a rack and cool completely. Filling: In a
food processor fitted with the metal blade, combine the lime juice, green
food coloring, cream cheese and condensed milk. Process until smooth,
scraping down the sides of the work bowl often. Add the lime zest and
process to mix thoroughly. Pour into the pie shell and place in the
refrigerator. In a bowl, using a whisk, beat the Crema and powdered sugar
until soft peaks form. Using a rubber spatula, spread the mixture over the
top of the pie, creating peaks evenly over the surface. Garnish with the
lime slices. Cover and chill for 4 to 6 hours or overnight before serving.
This recipe yields 8 servings; one 9- to 10-inch pie.