Key Lime Pie Shooters

For the graham cracker crust:
Add sugar and graham cracker crumbs to large bowl. Pour in melted butter and stir together until well mixed. Set aside.

For the key lime curd:
Whisk together egg yolks, two cans of sweetened condensed milk, vanilla extract and key lime juice. Pour into a medium sized pot and heat it over medium-low heat to cook through the eggs. Keep on heat and stir for 12-14 minutes until nice and warm, stirring often. Remove from heat and allow to cool.

For the whipped cream:
Add cold water and gelatin into a saucepan and allow to sit until it thickens. Then heat it on the stove over low temperature stirring until the gelatin dissolves. Remove from heat and allow to slightly cool without setting.

In a large bowl, beat heavy cream, confectioners’ sugar and vanilla until slightly thick. Pour in gelatin mixture and beat on low until combined. Continue to whip until the cream stiffens up.

For the assembly:
Add one tablespoon of graham cracker mixture to the bottom of each shooter container (recipe makes a bunch). Follow up with one tablespoon of key lime curd. Finally add a scoop of whipped cream to the top of each shooter. Garnish with sprinkles of extra graham cracker crumbs and key lime zest if desired. Refrigerate until ready to serve.

Makes 40-50 shooters. Happy baking!

Whipped cream recipe adapted from Wilton’s Stabilized Whipped Cream recipe.