Now, let’s get to the good stuff—the making of these mini pies. Follow these steps, and you’ll have a dessert that screams ‘summer’ in no time.

1. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the crumb mixture into the bottoms of a 12-cup muffin tin lined with paper liners. Use the back of a spoon to compact the crumbs. Chill in the fridge while you prepare the filling.
3. In another bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and creamy.
4. Pour the lime mixture evenly over the chilled crusts. Tap the muffin tin on the counter to remove any air bubbles.
5. Chill in the refrigerator for at least 2 hours or until set.
6. While the pies are setting, make the whipped topping. Beat heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form. This was my dad’s favorite part—creating the perfect whipped cream to top off our creations.
7. Once the pies are set, spoon or pipe the whipped cream over each pie. Garnish with additional lime zest if desired.