Step 1

Mix 1 ½ cups graham cracker crumbs with 1/3 cup sugar, 6 Tablespoons cooled melted butter and ¼ teaspoon kosher salt.

Step 2

Line muffin tin with paper or foil muffin cups. Press graham cracker mix into the bottom of the cups. Press with fingers or use the back of a ¼ teaspoon for the mini bites or a thin drinking glass for the regular size muffin tin.

Step 3

Bake crust for 5 minutes mini or 8 minutes regular size. Remove from oven and let cool.

Step 4

While the crust is cooking, in large bowl mix ½ cup key lime juice, 14 ounce can sweetened condensed milk, 3 egg yolks, 1 teaspoon vanilla (optional) and 2 Tablespoons fresh lemon juice (optional). Whisk well, digging to the bottom of the bowl to make sure the custard is fully mixed and smooth.

Step 5

Fill each muffin cup ¾ full. You’ll get 24 mini muffins and 12 regular size. You may have some crust and filling left over.

Step 6

Pop in preheated 350 degree oven for 12 minutes for mini and 16 minutes for regular size. The key lime pie bites should jiggle a little in the middle but be solid. Similar to pudding or cheesecake. It will not brown.