Preheat oven to 350 degrees F. Butter a 9-inch pie pan.
Add graham cracker crumbs, cooled melted butter, and sugar in a bowl and mix well with a wooden spoon. Dump the mixture into the buttered 9-inch pie pan. Press the mixture into the bottom of the pan and continue pressing the along the sides of the pan. Make sure the crust is very firmly compact and even throughout. Bake for 8 minutes or until golden brown. Allow to cool and make the filling.
In a large stainless steel bowl, place egg yolks and sweetened condensed milk and whisk just to combined. While gently whisking to not add too much air, slowly pour in the key lime juice and add the zest and salt. Pour the mixture into the cooled crust. Bake for 12 minutes or until the filling looks set. This pie needs to set and firm up so allow to cool completely. Cover with plastic wrap and refrigerate overnight.
Cut the pie into 8 slices, placing 3 in the freezer for 1 hour or until firm (for the ice cream). The remaining 5 pieces of key lime pie can be kept in the refrigerator wrapped in plastic for up to 3 days - if they last that long!
Allow the vanilla to soften slightly on the counter. Remove the frozen slices of pie and cut them into 1-inch cubes. Return the pieces to the freezer; they can remain in the freezer well wrapped for up to 1 week.
Empty out the ice cream into a large stainless steel bowl, and add the pie pieces. Working quickly, use a wooden spoon to evenly incorporate the pieces into the ice cream. Cover and place in the freezer for 10 minutes.
To assemble each sandwich, run an ice cream scoop or tablespoon under hot water and scoop 1/4 of ice cream onto a graham cookie. Place another cookie on top and press down in the center being careful not to break it. Enjoy on a hot summer's day!
Sift the flour, whole-wheat flour, cocoa powder, baking powder, and salt. Add the nibs to the sifted flour and set aside.
Place the butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream 3 to 4 minutes or until light and fluffy. Add the honey, molasses, vanilla paste, and egg, and cream for 1 minute.
With the mixer running on low speed, add the dry ingredients to the machine. Mix for 1 to 2 minutes or until the dough comes together. Be careful not to over mix. Place the dough directly onto a piece of parchment paper. With your hands, press the dough into a rectangle. Place a second sheet of parchment paper on top and roll out the dough into a 12 by 18-inch rectangle, 1/4-inch thick.
Flip the dough over and release the paper. Chill the dough for 20 to 30 minutes or until firm.
Meanwhile, preheat oven to 325 degrees F.
Place the cold dough on a work surface. Using a 3-inch round cookie cutter cut out 24 cookies. Place the cookies on a parchment-lined sheet pan leaving 1-inch between cookies. Using the flat end of wooden skewer make seven small holes in the cookie. Sprinkle with turbinado sugar. Place the cookies in the oven and bake for 16 to 18 minutes. Remove from the oven and allow to cool completely. The cookies can be made up to 3 days ahead of time. Store at room temperature in an airtight container.
Recipe courtesy of Hedy Goldsmith