1/2 pound (2 sticks) butter, melted – plus more for greasing pans
1 3/4 cups (9 ounces) chocolate wafer cookie crumbs
3/4 cup sugar
1 can (14 ounces) sweetened condensed milk
1/4 cup freshly squeezed key lime juice
3 egg yolks, lightly beaten
Zest of 2 key limes or 1 regular lime
1 tsp vanilla extract
Pinch of salt
Whipped cream, for serving
Milk chocolate curls, for serving (Shave an 8-ounce chocolate bar with vegetable peeler, refrigerate until ready to use)

1. Preheat the oven to 325 degrees. Lightly brush 30 cups of two mini-muffin pans with melted butte. Fill the unused cups halfway with water.

2. In a medium bowl, combine the cookie crumbs, butter, and sugar. Press about 1 tablespoon of the mixture into each mini-muffin cup, ensuring there are no cracks. Bake the pie crusts for 10 minutes.

3. In a large bowl, whisk together the condensed milk, Key lime juice, egg yolks, lime zest, vanilla, and salt. Spoon 1 even tablespoon of filling into each warm piecrust. Bake pies until the filling is set, about 20-25 minutes.

4. Transfer the muffin pans to a cooling rack and let stand for 20 minutes. Use a small offset spatula or butter knife to carefully remove from pans. When completely cool, top each with a dollop of whipped cream and decorate with chocolate curls. Store untopped pies, wrapped or in an airtight container, in the refrigerator.

TIPS: You better make extra, they disappear FAST!