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1
Prepare the pie crust: In a bowl, combine the flour, lard, butter and salt.
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2
Mix lightly with your fingers until the mixture forms peasized pieces.
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3
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.
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4
Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
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5
On a lightly floured work surface, roll out the dough into a round about 12-inches in diameter and 1/4 inch thick.
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6
Drape the round over the rolling pin and transfer to a 9 inch or 10 inch glass or ceramic pie plate.
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7
Ease the pastry into the pie plate, pressing it gently against the bottom and sides.
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8
Trim the edges, leaving a generous 1/2 inch overhang.
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9
Fold the overhang under, then crimp the edges.
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10
Cover and chill for 30 to 60 minutes.
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11
Preheat the oven to 350 degrees F. Prick the bottom and sides of the pastry with a fork.
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12
Line the pastry with parchment paper or waxed paper and fill with pie weights or dried beans.
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13
Bake until lightly browned, 20 to 25 minutes.
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14
Remove from oven and remove the weights and paper.
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15
Transfer the pie shell to a rack and cool completely.
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16
Filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk.
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17
Process until smooth, scraping down the sides of the work bowl often.
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18
Add the lime zest and process to mix thoroughly.
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19
Pour into the pie shell and place in the refrigerator.
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20
In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form.
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21
Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface.
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22
Garnish with the lime slices.
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23
Cover and chill for 4 to 6 hours or overnight before serving.
