Key Lime Pie ~ Ice Cream Sandwiches
Saving room for dessert
Saving room for dessert
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  • 1 quart In
  • 2 cups whole milk
  • cup
  • 1 cup heavy cream
  • 4 large egg yolks
  • ¼ cup fresh key lime juice
  • 8-10 limes
  • 1 tablespoon key lime zest
  • 4-5 limes
  • 1¼ cups whole wheat pastry flour (or graham flour) 1¼ cups unbleached all-purpose flour (plus extra for dusting rolling surface) ½ cup packed dark brown sugar ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ⅛ teaspoon ground cinnamon 6 tablespoons cold unsalted butter, cut into ¼ inch cubes 2½ tablespoons honey 2 tablespoons molasses 2 tablespoons whole milk ½ teaspoon vanilla extract Instructions In the bowl of a food processor, add the flour, sugar, baking powder, baking soda, salt and cinnamon. Pulse a few times until combined. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk and vanilla. Process until the dough forms a ball. Remove to a large piece of plastic wrap and press into a ½ inch thick disk. Seal in the plastic wrap and refrigerate at least an hour. Preheat oven to 350 degrees. Slice off about ⅓ of the refrigerated dough and place on a lightly dusted piece of parchment paper large enough to fit your baking sheet. Keep the remaining dough in the refrigerator until ready to roll. Rub AP flour on your rolling pin and roll the dough to ⅛ inch thick. Dust with additional AP flour as needed to keep the dough from sticking. Cut the crackers using a 2½" by 1½" rectangle cookie cutter. Using a fork poke holes on the top of the dough. Place the crackers an inch apart on a baking sheet lined with parchment paper. Bake until lightly browned on the edges, about 10-11 minutes. (Check after 10 minutes as cooking time will vary depending on how thick or thin the dough was rolled.) Remove to a rack and cool completely. Store in an airtight container for up to 2 weeks. Notes (Slightly adapted from a recipe by Alton Brown, 2008, on Foodnetwork) 3.3.3077



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