Ingredients:

Crust:

• 1 ½ – 2 cups of graham cracker crumbs
• 5 tablespoons sugar
• 6 tablespoons butter, melted

Filling: 

• 2 14oz cans of sweetened condensed milk (28 oz total)
• ½ cup sour cream
• ¾ cup key lime juice
• 2 egg yolks
• Zest from 1 lime or key lime

Whipped Cream

• 8 oz heavy cream, very cold
• 1 tablespoon vanilla
• 2-3 tablespoons powdered sugar

Directions:

For the crust:

1. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
2. Add in sugar butter and pulse until combined.
3. Line a cupcake pan with aluminum liners.
4. Press crumbs into the bottom of each cupcake well.
5. Bake for 3-5 minutes or until golden brown.
6. Allow crusts to cool completely.

For filling:

1. Preheat oven to 350 degrees.
2. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
3. Spoon 3-4 tablespoons of filling on top of each cooled crust.
4. Bake for 8-10 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
5. Don’t allow pie to brown.
6. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
7. Carefully remove each pie from the liner, being careful not to break the crust.
8. Pipe or spoon a dollop of whipped cream onto each pie.