| Directions: | In med saucepan combine sugar and 2C cream and bring to a boil, stirring about 5 min. Reduce heat and simmer 1 min,
Remove from heat and add lime zest and juice. Cool 20 min.
In food processor, pulse graham crackers with a pinch of salt to form fine crumbs. Add butter and pulse to combine.
Transfer mixture to one 9 in pie plate or among 12 (2.5oz) mini foil pie tins (about 3T each). Press up bottoms and sides. Freeze until firm - about 15 min.
Transfer cooled cream mix to prepared crust (about 3T for each mini). Freeze until just set 45 - 90 min.
Beat sour cream, powdered sugar, vanilla and remaining 1/2C of cream to form stiff peaks. Spoon on to pies and freeze until firm, at least 30 min. Sprinkle with additional lime zest before serving. |