Mini Key Lime Pie

Directions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Melt the butter in a microwave-safe bowl or on the stovetop.
3. Crush the graham crackers or Oreo cookies into fine crumbs.
4. In a mixing bowl, combine the melted butter with the crushed graham crackers or Oreo cookies. Mix well until the crumbs are evenly coated with butter.
5. Take a 10oz ramekin or a small oven-safe bowl and press the butter-crumb mixture into the bottom, creating a crust. Make sure to pack it tightly.
6. Place the ramekin in the preheated oven and bake for 10 minutes. After baking, remove from the oven and allow the crust to cool completely.
7. In the meantime, prepare the key lime pie mixture. In a separate bowl, whisk together the egg yolks, sweetened condensed milk, lime juice, and lime zest until well combined.
8. Pour the key lime pie mixture into the cooled crust in the ramekin.
9. Place the ramekin back into the oven and bake for an additional 15 minutes or until the center is set. Remove from the oven and let it cool for a few minutes.
10. Once cooled, transfer the ramekin to the refrigerator and chill for at least 2 hours or until the pie is firm.
11. To make the homemade whipped cream, pour the cold heavy whipping cream into a mixing bowl. Add a splash of vanilla extract and the sugar.
12. Using a whisk or electric mixer, beat the cream until it reaches a fluffy consistency with soft peaks.
13. Take the chilled key lime pie out of the refrigerator. Top it with a dollop of the homemade whipped cream and sprinkle some additional lime zest on top for garnish.
14. Serve the mini key lime pie chilled and enjoy!