Mini Frozen Key Lime Pies

Directions

Line a 12-cup muffin liner with silicone cupcake liners , 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. 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. 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 . 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.