Ingredients

Crust

  • 10 graham crackers, crumbled
  • ¼ cup sugar
  • 9 tbs unsalted butter, melted

Filling

  • 6 large egg yolks, room temperature
  • ¼ cup sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbs lime zest
  • ½ cup fresh squeezed lime juice (6 or 7 limes)
  • 8 oz sour cream

Topping

  • 1 cup heavy cream
  • ¼ cup sugar
  • ¼ tsp vanilla extract

Steps

Crust

  1. Preheat oven to 350 degrees F
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Mix until fully incorporated.
  3. Pat crust evenly into each cupcake liner, fully lining the bottom and sides.
  4. Bake for 6 minutes. Let fully cool, about 20 minutes.

Filling

  1. In a large bowl, beat together egg yolks and sugar on high speed until thick.
  2. Add condensed milk, lime zest, lime juice, and sour cream to the egg yolk mixture, and beat on medium speed until fully mixed.
  3. Spoon mixture into pie shells and freeze until fully frozen, about 2 hours.

Topping

  1. Beat heavy cream in a large bowl until soft peaks form.
  2. Add the sugar & vanilla and beat until stiff peaks form.
  3. Spoon whipped cream on top of the mini pies (and top with a raspberry if desired).
  4. Return to the freezer and let sit until fully frozen, about another 2 hours.