Key Lime Minis

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line a 12-count muffin pan with liners. Additionally, line four cups out of a second 12-cup muffin pan with liners.

Step 3 -In a medium bowl, mix the graham cracker crumbs, the butter, and the granulated sugar together with a rubber spatula until combined, thick, coarse, and sandy.

Step 4 -Press heaping tablespoons of the crust mixture down into each liner, making sure it is tight and compact.

Step 5 -Bake the crusts for 5 minutes.

Step 6 -While the crusts are baking, in a large bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute.

Step 7 -Beat the egg yolks into the cream cheese on high speed, scraping down the sides of the bowl as needed.

Step 8 -Beat the sweetened condensed milk and the lime juice into the filling mixture on high speed until combined.

Step 9 -Evenly pour the filling into the crusts.

Step 10 -Bake the pies until the centers only slightly jiggle, about 15-16 minutes.

Step 11 -Allow the pies to cool to room temperature in the pan set on a wire rack.

Step 12 -Place the pan in the refrigerator to cool, for at least 2 hours and up to 24 hours.

Step 13 -Serve the pies topped with the lime wedges and the whipped cream.