In the mood for something spring? Try this Key Lime Pie recipe from Beach Walk Cafe in Destin, Fla.:
BEACH WALK CAFE’S KEY LIME PIE
• 2 cups graham crackers crumbs
• 3 T dark brown sugar
• 1 t ground cinnamon
• 1/2 t ground nutmeg
• 1/16 t salt
• 6 T unsalted butter, melted
• 4 egg yolks, room temperature
• Finely grated rind of 1 lime
• 1 (14-ounce) can sweetened condensed milk
• 1 cup freshly squeezed lime juice
• Whipped cream (optional)
Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. (Crust will be thick.) Refrigerate 15 minutes.
Preheat oven to 350 F. Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 minutes. (The eggs should be pale yellow and fluffy.) Gradually add condensed milk and beat 7 minutes, or until fluffy. Reduce speed to low and slowly add lime juice, beating about 2 minutes. Pour filling into chilled pie shell.
Bake about 12 minutes, until filling is set. Transfer to a wire rack and let cool completely. Refrigerate 3 hours before serving. Top with whipped cream, if using, before serving. Serves 8.
Per serving: 385 calories, 17 g fat, 145 mg cholesterol, 7 g protein, 53 g carbohydrates, 2 g fiber, 274 mg sodium.