Start by preheating your oven to 350˚F and line a muffin tin with paper liners. In a small microwave safe bowl, melt down the margarine. In a medium sized bowl combine the graham cracker crumbs and melted butter until the crumbs are moist throughout.

Put about 2 tablespoons of the Graham cracker mixture in the bottom of every opening. Using the back end of a fork to push the crumbs down and form a tight bottom for the pies. Bake for 8 minutes in the oven, then set aside to cool entirely.

In your stand mixer bowl combine the condensed milk, lime juice and lime zest. I bought about 6 limes to make because I wasn’t sure how many I would need to do both the juice and the garnish. Be sure to juice them over a separate bowl before pouring them into the mixture so you do not get any pits, also if you feel the limes aren’t that juicy give them a few good rolls on the counter before you squeeze them. Mix on a medium speed for a few minute.

Next add your Greek Yogurt and your egg yolks. Mix again for a couple of minutes until entirely combined. Fill each cooled graham cracker bottom until the opening is a bit more than 3/4 full. Bake for about 15 minutes, until the pies seem firm.

Take them out of the pan to cool entirely, when they’re finished cooling peel away the liners. Top with some fresh whipped cream and lime slices. I like my key lime pies cold so refrigerate for a few hours before serving and store in the fridge when not being eaten.