Mini Key Lime Pies

Filling:

4 1/2 teaspoons grated lime zest

1/2 cup lime juice (3-4 limes)

4 egg yolks

1 (14 ounces) can sweetened condensed milk

Crust:

11 graham crackers

3 tablespoons granulated sugar

5 tablespoons unsalted butter (melted)

Whipped cream:

3/4 cup heavy cream

1/4 cup confectioners’ sugar

1 tablespoon lemon zest

Filling:

Whisk zest and yolks in a bowl until tinted light green, about 2 minutes. Beat in the milk and juice then set aside at room temperature to thicken.

Crust:

Pre-heat oven to 325 degrees. crush graham crackers in a bag, then mix in sugar and butter. mix until thoroughly, then press into muffin pan. Bake for 8 minutes or until golden brown. let cool for 15 minutes. 

Combine:

Pour filling into the crust, then bake until it has a slight jiggle. (15-17 minutes), then cool to room temperature, cover and refrigerate until chilled (2-3 hours).

Whipped cream:

Whip heavy cream and slowly add the sugar. Once partially whipped, add lemon zest, then whip until it creates firm peaks. 

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