Lime pie with prickly pear sauce

Clean the prickly pears: cut off both ends, cut a very shallow strip down the side and peel back the skin.

Puree the prickly pears in a food processor.

Strain the puree through a medium sieve to catch the black seeds.

Put about two-thirds of the puree in a saucepan with a little sugar and cook over medium heat until reduced by half, about a cup. Cool completely.

Stir in the remaining puree, season with fresh lime juice and a little orange liqueur; taste and add sugar if needed.

For the filling, combine lime zest, lime juice, crema, eggs, sugar, a little 'macerina' (as transcribed) to thicken, orange juice and a dash of orange liqueur.

Pre-bake the pie crust; brush the hot crust lightly with egg yolk, which sets almost immediately.

Pour in the filling and bake about 45 minutes at 350 degrees, until slightly puffed at the edge and it jiggles like barely set jello when the baking sheet is shaken.

Cool completely before cutting.

Pour some sauce on the plate, add a slice of pie, a spoonful of thick cream and a thin slice of lime.