These individual desserts are cool and refreshing for spring and summer entertaining. The creamy lime filling is one of the best. Perfect for the large individual silicone cups. Key limes are smaller and have a milder flavor than regular limes; either work well in this recipe. 



12 graham cracker squares, crushed1 tablespoon sugar 5 tablespoons butter  


1 can (14 oz.) sweetened condensed milk 2 eggs 1/2 cup sour cream 1/2 cup lime juice Sweetened whipped cream  

1. Combine all Topping ingredients in microwave-safe bowl. MICROWAVE (100%) 45 to 60 seconds or until butter is softened. Stir with fork until mixed. 

2. Preheat oven to 350 degrees. Spoon tablespoon of crumbs into each of 6 Texas-sized silicone cups; set aside any remaining crumbs. Press crumbs firmly into bottom of cups. Place cups around edge of a Teflon-coated baking sheet set on low rack. Spoon remaining crumbs into center of baking sheet.   

3. CONVECTION-BAKE at 350 degrees for 11 to 13 minutes or until lightly browned. Remove baking cups and baking sheet from rack. Stir crumbs on baking sheet; set aside for garnish. Place baking cups back on rack. Combine all filling ingredients until smooth. Pour onto crumb crust in baking cups.  

4. CONVECTION-BAKE at 350 degrees for 10 to 12 minutes of until filling is set. Cool completely. Loosen edges from cups; invert onto hand. Turn back right-side up on serving plates. Top each with dollop of whipped cream and toasted crumbs. 

  6 Servings 


>Any extras can be refrigerated for up to 5 days.  

>With these short baking times, convection rather than a combination setting is best. They can also be baked in a regular oven as directed.  

>When using already crushed crackers, measure 1 cup.  

>For a pie, press crumbs into bottom and up sides of 8 or 9-inch pie pan. Bake as directed. Pour filling into crust and bake as directed until filling is set.