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["For the crust:", "You'll need 6 mini (4"") tartlet pans with removable bottoms. Preheat oven to 350 F.", "In a food processor, finely grind cookies. Add melted butter and pulse until the mixture comes together.", "Butter each tartlet pan, and place them on a parchment paper lined baking sheet. Press about 2 rounded tablespoons of crust mixture into the bottom and up sides of each tartlet pan.", "Bake for 10 minutes. Remove crusts from the oven and cool completely on a baking rack before filling.", "For the filling:", "Keep the oven at 350 F.", "Combine egg yolks, lime zest and vanilla in your stand mixer bowl. Beat on high speed with the whisk attachment for 8 minutes, until the yolks are pale yellow and fluffy.", "Gradually add the sweetened condensed milk, and continue beating another 7 minutes, or until the mixture is nice and fluffy.", "Add the lime juice and beat well on high for another 2 minutes.", "Fill pie shells to the top, and bake for 5-6 minutes, just until filling is set but will still jiggle slightly when pans are shaken. Refrigerate for 3 hours to chill well.", "When chilled, top each tartlet with 2 teaspoons granulated sugar. With tartlets on the baking sheet, broil them 4-6"" from the element on high. Keep an eye on them-just broil them until the sugar begins to caramelize. Remove from the oven and refrigerate, uncovered for up to 1 day ahead, and at least 2 hours before serving.", "Serves 6.", "This pie recipe is adapted from relish.com. Key Lime Pie Recipe from the Beach Walk Cafe in Destin, FL"]
