Mini Lime Pies

20 cinnamon graham cracker squares (total of 5 crackers, each with 4 squares per cracker)
2 tbsp sugar
4 tbsp butter
2 egg yolks
1 can sweetened condensed milk
1/2 fresh lime juice (about 3 limes)
2 tsp grated lime zest
whipped topping
additional zest for garnish

Preheat oven to 350.
Put the graham crackers in a plastic zip bag and break until finely crushed.
Put the graham cracker crumbs, sugar, and butter in a skillet and stir/toast over medium heat until the butter is melted and the mixture smells nutty.
Divide the crumbs between the cups of a mini muffin tin (lined with baking cups or sprayed with cooking spray), and use fingers to press down firmly.
In a bowl or 2-cup glass measuring cup, whisk together the egg yolks, sweetened condensed milk, lime juice, and zest until well blended.
Divide the lime mixture between the crumb-lined cups.
Bake for 15-20 minutes or until the tops are set. Cool on a wire rack, and then refrigerate until completely chilled.
Top with whipped topping before serving and garnish with additional lime zest.