This is a sweet bite of summer, ya'll. These mini no bake key lime pie tarts are full of fresh lime juice, lime zest and on a perfect graham cracker crust.
Line a muffin tin with cupcake liners. Combine the graham crumbs and sugar. Stir in the melted butter until all crumbs are moistened. Evenly divide the crumb mixture and press into the bottom and sides of the cupcake liners.
Heat for 5 minutes in a 350 degree oven. Remove and cool completely. Remove liners.
For the Key Lime Pie filling
Whisk together the condensed milk and Key Lime juice until smooth and thick. Stir in 1 teaspoon of lime zest.
Gently fold in the whipped topping until smooth and creamy.
Evenly divide and spoon the Key Lime filling in the prepared graham crusts.
Garnish with fresh lime and zest if desired. Chill for one hour before serving.