• Preheat oven to 375 degrees.

For the Crust:

• In a large bowl, mix together animal crackers, butter, and granulated sugar.
• Line a 12 cup muffin tin with cupcake liners. Gently press animal cracker mixture into each baking cup liner.
• Only fill up to 3/4 of the way. Bake crust for about 5 minutes to let it set.
• Remove from oven. Let it cool before adding the filling.

For the Key Lime Filling:

• In a large bowl, mix all the ingredients.
• Pour about a tablespoon of the filling into the cool cracker crust. Don't overfill.
• Bake the custards for about 12 minutes or until your kitchen smells like a giant key lime pie. Remove pies from the oven. 
• Cool before setting into fridge. You will want to chill the pies in the fridge for at least an hour before serving.

To Serve:

• Remove cupcake liners. top mini pies with a dollop of Cool Whip and lime wedge.