Lime Chiffon Mini Pies

• 1 teaspoon lime zest, freshly grated
• 14 cup lime juice, freshly-squeezed (approx 2 large limes)
• 2 tablespoons lime gelatin
• 1 cup heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 12 mini graham cracker tart crusts
• additional whipped cream (to garnish)
• additoinal lime zest (to garnish)

1. Combine lime zest, juice, gelatin, and 1/4 cup COLD water in a small saucepan.
2. Heat over med heat until gelatin is dissolved, stirring, about 3 minutes.
3. Pour heavy cream into a second large bowl.
4. Beat with an electric mixer until med-stiff peaks form.
5. Whisk by hand to stiff peaks.
6. Add sweetened condensed milk gelatin mixture; beat until well combined.
7. Fold in whipped cream ans then divide evenly among prepared crusts.
8. Refrigerate at least 2 hours or until firm.
9. Garnish with additional whipped cream and lime zest if desired.
10. To remove mini pies from their foil holders, press lightly on the bottom.

lime zest, lime juice, lime gelatin, heavy cream, condensed milk, graham cracker tart crusts, additional whipped cream, lime zest

Taken from www.food.com/recipe/lime-chiffon-mini-pies-264003 (may not work)