Directions:
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottoms and up the sides of a mini tart pan. Refrigerate for at least 1 hour to set.
In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and thick. Spoon the filling into the chilled crusts, smoothing the tops with a spatula.
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spoon the whipped cream onto each mini tart.
Garnish with additional lime zest. Refrigerate for at least 2 hours before serving to allow the pies to set.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes
Kcal: 320 kcal | Servings: 12 mini pies
