I picked up a bag of key limes for $3 at the farmer’s market in Dallas and decided to make Key Lime pie.  I didn’t have any graham crackers so I decided to make my own.  I’ve been fighting a cold and in my clouded judgement decided that I would just put the cracker dough directly into the pie pans with additional sugar and melted butter.  Why would you have to bake, crumble and bake again, right?  Well, obviously it’s for texture and having forgotten to set the timer, my first batch burnt to a solid crisp.

My second batch of graham crackers I decided to bake but since I was being lazy and they were all going to be used for pie crust, I left it in one solid form.  The giant cracker turned out AMAZING and well worth the extra couple of steps.  You can taste the honey and rich butter in the pie and it’s goes perfectly with the tart citrus.

 

Graham Cracker (Pie Crust)

3 Pies

 

	½	Cup	Flour, All purpose
	1 ¾	Cups	Whole Wheat Flour
	½	Cup	Sugar
	1	tsp.	Baking Powder
	½	tsp.	Baking Soda
	½	tsp.	Salt
	¼	tsp.	Cinnamon, Ground
	½	Cup	Butter, Cold cubed
	2	Tbsps.	Honey
	2	Tbsps.	Molasses
	¼	Cup	Water, Cold
	1	tsp.	Vanilla Extract
	1 ½	Cups	Butter, Melted
	¾	Cup	Sugar
	3		Pie Tins

 

In a food processor, combine flours, sugar, baking powder, baking soda, salt, cinnamon and cold butter.  Pulse till resembles a slight crumble.  Add molasses, honey and water and continue to mix till dough forms a ball.

Place dough in between to greased parchment paper and roll out to 1/8” thick.  Cool in refrigerator at least 1 hour.  You can either cut into cracker shapes or if you’re lazy like me, just score the cracker with a fork.

Bake 350F for about 15 minutes.  Allow it to cool and crumble and mix with remaining ingredients.  Divide dough into thirds and press into the pie tins.  Bake 10 minutes and cool.

 

Key Lime Pie

3 Pies

 

	6	Cans	Sweet Condensed Milk
	6		Eggs
	1 ½	Cups	Key Lime Juice
	1 ½	Tbsp.	Lime Zest
	1 ½	Cups	Sour Cream
	3	Tbsp.	Sugar
	3		Graham Cracker Pie Crust

 

Bake and cool pie crusts.  See recipe above.

Combine sweet condensed milk, eggs, key lime juice and lime zest and mix well.  Fill prepared pie crusts and bake 325F for 18-23 minutes or till filling is set.  Chill for at least 3 hours.  Mix the sour cream and sugar.  Gently spread over the pie and serve.