Bubba's Tiny Chocolate Key Lime Pies

• 1 1/2 sticks butter, melted, plus more for greasing pans
• 2 cups chocolate wafer cookie crumbs
• 3/4 cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup freshly squeezed key lime juice or juice of regular limes
• 3 egg yolks, lightly beaten
• 2 key limes or 1 regular lime, zest finely grated
• 1 teaspoon vanilla extract
• Pinch salt
• Whipped cream, for garnish, recipe follows
• Milk chocolate curls, for garnish
• 1 cup heavy cream
• 1/4 cup confectioners sugar

1. Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter.
2. Fill the unused cups halfway up with water.
3. In a medium bowl, combine the cookie crumbs, melted butter, and sugar.
4. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks.
5. Bake for 8 to 10 minutes.
6. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt.
7. Spoon 1 even tablespoon of filling into each warm crust.
8. Bake the pies until the filling is set, about 12 minutes.
9. Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature.
10. Use a small offset spatula or butter knife to carefully unmold the pies from the pans.
11. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl.
12. Store untopped pies, wrapped or in an airtight container, in the refrigerator.
13. In a medium bowl whip the cream and sugar together until soft peaks form.

butter, chocolate wafer cookie crumbs, sugar, condensed milk, freshly squeezed key lime juice, egg yolks, regular lime, vanilla, salt, cream, milk chocolate curls, heavy cream, confectioners sugar

Taken from www.foodnetwork.com/recipes/bubbas-tiny-chocolate-key-lime-pies-recipe.html (may not work)