Make the filling and topping ahead of time. Then later you can build yourself a cool refreshing dessert.
Key Lime Filling: 4 egg yolks, 14 oz. sweetened condensed milk, 1/2 cup key lime juice. Beat the egg yolks on high in a medium bowl for 2-3 minutes until light yellow. Add sweetened milk and beat another 30 seconds. Transfer to a medium saucepan and cook over medium/low heat 8-10 minutes, stirring often, until it begins to bubble. Remove from heat and cool. Cover and chill 3-4 hours.
Key Lime Topping: 1/2 cup sour cream, 2 teaspoons key lime juice, 3 Tablespoons powered sugar. Combine the sour cream, key lime juice, and powered sugar. Cover and chill.
Make whipped cream ahead of time, too. You’ll need: 1 cup whipping cream, 2 Tablespoons sugar, 1/2 teaspoon vanilla. Chill bowl and mixing beaters. Combine ingredients and beat with an electric mixer on medium until soft peaks form. To freeze. place a spoonful onto a parchment lined baking sheet. Put in the freezer for 30 minutes. After they are firm, they can be put into a freezer container.
Time to build!
Mix 2 Tablespoons melted butter and 1/2 cups graham cracker crumbs. Spoon a nice bottom layer of graham cracker crumbs into a shot glass. Next spoon some key lime filling followed with some key lime topping (more of the key lime filling as you can tell from the amounts you made of each) Add a dollop of whipped cream and sprinkle a few graham cracker crumbs on that,and you’ve got a cool refreshing
Key Lime Shooter!
Makes 8 to 10 shooters depending on shot glass size.