Creamy Lime Pie

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- 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 decoratively. Cover and chill for 30-60 minutes.

Preheat an oven to 350 degrees F. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment (baking) paper or waxed paper, allowing the edges to hang over the sides and fill with pie weights or dried beans. Bake until only very lightly browned, 20-25 minutes. Remove from the oven and immediately remove the weights and paper. Transfer the pie shell to a rack and let cool completely.

In a food processor fitted with the metal blade, combine the lime juice, 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 or creme fraiche and confectioners' sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Slice 8 thin rounds from the center of the lime and cut each round once from the center to the edge. Form a twist from each round and place these twists, evenly spaced, on the pie.

Cover and chill for 4-6 hours or as long as overnight before serving.