Mini Key Lime Pies with Condensed Milk

Instructions:

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until it feels like wet sand.
2. Spoon approximately 1.5 tbsp of the mixture into each muffin liner.
3. Press firmly into the bottom and slightly up the sides using the back of a small spoon or a flat-bottomed measuring cup until the base is level and compact.
4. Bake at 350°F (175°C) for 5-8 minutes until it smells nutty and toasted. Let cool completely.
5. Beat the softened cream cheese until smooth and airy (about 2 minutes).
6. Gradually pour in the sweetened condensed milk while continuing to mix on medium speed until no lumps remain.
7. Slowly stream in the Key lime juice and fold in the lime zest and salt. Mix only until combined.
8. Divide the filling evenly among the cooled crusts, filling nearly to the top.
9. Place the muffin tin in the refrigerator and chill for 3 hours to set.
10. Whip heavy cream and powdered sugar until stiff peaks form; pipe onto each pie and garnish with a lime slice.