Limeade pie
- 12 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons finely grated lime zest (about 4 limes)
- 1/3 cup fresh lime juice
- 1/2 cup confectioners’ sugar
- 1 lime, washed and thinly sliced Graham-Nut Crust
Instructions:
- 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.
-  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.
- To serve, arrange the lime slices around the tart, or make a slit halfway through each slice, and tuck into slices of pie.