Makes 1 serving
- Nonstick cooking spray
- ½ cup unsalted butter
- 2 cups graham cracker crumbs
- 2 tbsps sugar
- 3 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup key lime juice
- Lime zest, for garnish
Preheat oven to 300°F. Spray twenty-four 1¾-inch muffin cups with nonstick spray; set aside.
Melt butter. Add graham cracker crumbs and sugar; toss to mix well. Spoon mixture into prepared muffin cups; press evenly onto bottoms and sides. Bake for 5 to 7 minutes or until edges are light brown. Cool in muffin cups on a wire rack.
In a medium bowl whisk together egg yolks, sweetened condensed milk and key lime juice. Spoon filling into baked crusts. Bake for 10 to 15 minutes or until set. Cool in muffin cups on wire rack. Refrigerate at least 3 hours before removing from muffin cups. Garnish with lime zest, if desired.
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