1. Preheat the oven to 325℉/165℃. Prepare a cupcake pan with 12 liners.

Graham Cracker Crust

1. In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Divide the crumbs evenly between the 12 cupcake liners. Using your fingers, press the mixture into the bottom of a each liner.

   Tip: Use a plain cupcake liner as a barrier between your fingers and crumbs to prevent the crumbs from sticking to your hands. This helps compact the crumbs neatly.

2. Bake the crust at 325ºF/165℃ for 8-10 minutes, until slightly browned. Remove from the oven to cool to room temperature before filling.

Key Lime Pie Filling

1. In a stand mixer bowl, whisk together lime zest and egg yolks on high speed for 4 minutes. The egg mixture will lighten in color and thicken slightly.

2. On low speed, stir in the sweetened condensed milk until fully combined and smooth. Whisk on high speed for 3 minutes. The filling will become thicker and gain volume.

3. Add the lime juice, stirring just to combine.

4. Pour the filling evenly into the 12 cupcakes liners and return the pan to the oven. Bake the mini pies for 15 to 17 minutes, until the edges are set, center can still be a little wobbly in the center. Using an instant read digital thermometer, the center should read 145℉ / 63℃.

5. Remove the pan from the oven and cool to room temperature on a cooling rack. Refrigerate the mini pies for at least 4 hours or overnight before topping and serving.

6. Optional, top with whipped cream. Two recipe options listed below.

Blackberry Mascarpone Whipped Cream

1. In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and heavy cream, and mix until well combined, about 30 seconds. Scrape the sides of the bowl as needed. Cold ingredients will whip better together.

2. Add blackberry juice or puree, vanilla extract and powdered sugar to the mixture and turn it on high speed until well combined and the cream starts to whip (thicken), about 1-2 minutes. You should see a change in consistency from smooth and creamy to a texture that is very sturdy in structure & hold its shape well. Stop mixing when soft to medium peaks form if spooning the frosting. Whip a little longer until medium to stiff peaks if you plan on piping the frosting.