Adapted from my friend, Lisa, at Parsley, Sage, Desserts and Line Drives
8 tablespoons (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (Key limes preferred)
1 teaspoon Key lime zest
1 teaspoon vanilla
Preheat oven to 325º. Mix together melted butter, graham cracker crumbs and sugar till well combined. Pat crumbs on bottoms and sides of openings in a Lift and Serve Tart Squares Pan. Remaining crumbs can be pressed into 2 4-inch tart pans. Alternatively, press all crumbs into a 9 inch pie plate.
Chill for about 10 minutes then bake for 10-15 minutes till just golden. Cool.
Mix filling ingredients and pour into tart pan openings. Raise oven temperature to 350º. Bake for about 12-15 minutes for tarts and 15-20 minutes for pie or till just barely set. Cool to room temperature, then chill before serving.
Serve with sweetened whip cream and garnish with Key lime slices.