Ingredients:

  • 1 cup (120g) graham cracker crumbs
  • 4 tablespoons (50g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 3 large egg yolks
  • 1 can (14 oz or 397g) sweetened condensed milk
  • ½ cup (120ml) fresh key lime juice
  • Zest of 2 key limes
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • Lime slices and additional zest for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly coated.
  3. Press the mixture into the bottom of each muffin cup, forming a mini crust.
  4. Bake for 5-7 minutes until lightly golden; let cool.
  5. In a bowl, whisk together egg yolks, sweetened condensed milk, lime juice, and zest until smooth.
  6. Pour the filling into each cooled crust, filling them about ¾ full.
  7. Bake for an additional 10 minutes; let cool completely.
  8. Refrigerate the mini pies for at least 30 minutes to set.
  9. Whip the heavy cream and powdered sugar until soft peaks form.
  10. Pipe or spoon whipped cream onto each mini pie before serving.
  11. Add lime slices and zest for decoration (if desired).