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