Ingredients: 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 Instructions: 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. |