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The benefit of having a 2009 Paula Deen planner is that while I am flipping through the pages of deadlines and obligations, I also get to check out some delicious seasonal recipes. In January, for example, there was a chili recipe. At Valentine's Day, it was chocolate cheesecakes for two, and as soon as spring sprang, I flipped to grilled salmon burgers and pecan chicken salad.

On this week's page, there's a pie recipe that is impossible to ignore. And since this is Memorial Day weekend and lots of us will probably be cooking up summery treats, I thought it would be the perfect time to share this cool concoction. Key lime plus ice cream -- how can you go wrong?

Have a great holiday weekend!

Key Lime Ice Cream Pie
Makes a 10-inch pie

2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted
Key Lime Ice Cream, softened (recipe follows)
Garnish: fresh lime slices

Key Lime Ice Cream

2 cups heavy whipping cream
1/2 cup sugar
2 (14 oz.) cans sweetened, condensed milk
1 1/4 cups key lime juice (look for this on the juice aisle, near the ReaLemon)
1 Tbsp. key lime zest (substitute lime zest if necessary)
1 quart half-and-half

In a large bowl, beat cream at medium speed with an electric mixer until slightly thickened. Gradually add sugar until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest and half-and-half.

Pour mixture into the freezer container of a 1-gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours, or until firm.

For the pie:

Preheat oven to 350 degrees.

In a medium bowl, combine cracker crumbs and brown sugar. Stir in butter. Press mixture firmly into the bottom and sides of a 10-inch springform pan. Bake for 8 minutes; let cool completely.

Gently spread softened ice cream over crust. Cover and freeze for 4 hours or until firm. Cut into wedges to serve. Garnish with fresh lime slices if desired.

Source: Paula Deen's 2009 Calendar