In a medium bowl, stir together cookie crumbs and brown sugar. Add melted butter, stirring well. Divide crumb mixture among 12 dessert glasses. Using a spoon, press crumb mixture into bottom of glasses. Place on a rimmed baking sheet and refrigerate while preparing filling.
In a medium saucepan, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks. Cook over medium heat, whisking constantly, until thickened and an instant-read thermometer registers 180°, approximately 10 minutes. Add food coloring, whisking until incorporated. Transfer filling to a heatproof bowl, and place a sheet of plastic wrap directly on the filling to prevent it from forming a skin, and let cool at room temperature for 30 minutes.
Divide filling among prepared dessert glasses. Cover each glass loosely with plastic wrap, and refrigerate until set, approximately 1 hour.
In a medium bowl, whisk together whipping cream and confectioners’ sugar until medium peaks form. Transfer sweetened whipped cream to a piping bag fitted with an open-star tip (Wilton #21). Pipe a rosette of cream into each dessert glass. • Garnish with lime zest, if desired.
Notes
We used Nellie and Joe’s Key West Lime Juice.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/key-lime-pie-shooters-recipe/