Mini Frozen Key Lime Pies

Ingredients

• 1 cup graham cracker crumbs
• 5 Tbsp butter diced into 1 Tbsp pieces and melted
• 1 Tbsp honey
• 1/3 cup heavy cream
• 2 Tbsp granulated sugar, divided
• 8 oz . cream cheese
• 1 can sweetened condensed milk
• 2 tsp lime zest
• 1/2 cup fresh lime juice*
• 3/4 cup heavy cream
• 1 1/2 Tbsp granulated sugar
• 12 fresh raspberries )

Directions

1. Line a 12-cup muffin liner with silicone cupcake liners (you can find these at most craft stores), set aside. Pour graham cracker crumbs into a mixing bowl. Mix together melted butter and honey in a dish. Pour butter mixture over graham cracker crumbs and stir to evenly coat. Set aside.
2. In a mixing bowl whip 1/3 cup heavy cream using an electric hand mixer set on high speed until soft peaks form. Add 1 Tbsp sugar and whip until stiff but not dry peaks form. In a separate mixing bowl whip cream cheese with 1 Tbsp sugar using mixer set on medium-high speed until light and fluffy, about 2 minutes. Mix in condensed milk then blend in lime zest and lime juice. Fold in whipped cream mixture. Divide mixture among silicone liners, filling each within about 1/4-inch of the top. Sprinkle graham cracker mixture over filled cups so you have an even layer over each. Cover loosely with plastic wrap and freeze until firm, about 3 – 4 hours.
3. For the topping whip heavy cream in a mixing bowl using an electric hand mixer until soft peaks form. Add in sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a small round tip (or mixture can be spooned over as well). Remove cups from freezer when ready to serve, remove from liners then turn pies so crust layer is on bottom. Pipe whipped cream over top, garnish each with a raspberry, lime wedge, mint and lime zest if desired.