Mini Key Lime Pies

Preheat your oven to 175°C. In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended. Press this mixture into the bottom of each cup in the muffin tin to form the crust. Allow to cool while preparing the filling.

In another bowl, whisk together the Dr. Oetker Key Lime Pie Filling, cold milk, sweetened condensed milk, and egg yolks until smooth. Pour the filling evenly into the prepared crusts in the muffin tin. Bake in the preheated oven for 15 minutes until the filling sets but is still slightly jiggly in the center.

Let the mini pies cool to room temperature, then refrigerate for at least 1 hour. In the meantime, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spoon the whipped cream onto the chilled pies. Garnish with lime zest. Serve chilled and enjoy your Mini Key Lime Pies!