A luscious creamy pie with a tender and flaky lard-based crust.
Mix together the flour and salt. Using a pastry blender, cut the lard into the flour mixture until it is evenly mixed and resembles large crumbs.
Add the Marsala wine and then add the water, one tablespoon at at time. The dough should be just wet enough to hold together. Shape it into a ball and chill it for one hour.
Remove the dough from the fridge and roll it out onto a lightly floured pastry board. Gently press it into a 9" pie pan. Trim any odd-sized pieces away from the edges. Fold the outer edge under and crimp that folded edge in a fluted pattern. Refrigerate crust for 20 more minutes.
Prick several holes in the bottom of the crust with a fork. Place parchment paper over the crust and weigh it down with pie weights or dry beans. Bake for 10 minutes at 425 degrees; then remove the paper and bake for 10 more minutes, until golden brown. Remove from oven and cool.
In an electric mixer, whip the heavy cream until stiff peaks form. Set aside.
In a separate mixing bowl, whip the cream cheese until fluffy. Add the ricotta, orange rind, cardamom, and powdered sugar and mix well until combined. Fold in the whipped cream. Pour the mixture into the baked pie crust. Chill for 3 to 4 hours.
Top with (optional) whipped cream, orange slices, and pistachios before serving.