Break apart graham crackers and toss them into your food processor.
Pulse until they become crumbs.
Add in butter and brown sugar and pulse until combined.
Set aside.
In a mixing bowl, combine sweetened condensed milk, key lime juice and half your lime zest, Mix on high for 2 minutes. Add in whipped cream and sour cream and mix until incorporated.
In your chosen glasses, mason jars, shooter cups or whatever you are using. Spoon in some of the graham cracker crumb mixture. Spoon or pipe in the key lime pie mixture in, top with additional crumbs, zest and a lime triangle.
See Notes.
Notes
I am a huge advocate of making fresh whipped cream, I mean it literally takes a minute and it is deeeelish! However, for this, use Cool Whip IN the mixture since it's stable. It holds up better and will literally keep well once made in the fridge for days. I use ⅔'s of an 8oz Cool Whip container for this recipe.If you choose to top these mini desserts with whipped cream, that is where you can use fresh or use up the rest of the cool whip. In my house if it ever enters the house, my husband will gobble it up! It's a childhood thing, lol!As far as calories and servings, this is a loose estimate. It depends on what you serve this in, shooter cups? It will make a few dozen, 4oz or 8oz mason jars? Maybe 8/6. Wine glasses maybe 6.