Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Spray the cups of minimuffin pans with nonstick pan spray.
To make the filling, in a large bowl, whisk together the lime zest and egg yolks.
Beat in the lime juice, cinnamon, and condensed milk. Set aside until it thickens, 20 to 30 minutes.
Meanwhile, to make the crust, follow the Graham Cracker Crust recipe, making a double batch, enough for 36 Petit-5s.
Place the Graham Cracker Crust evenly into 36 minimuffin cups. For each one, use your fingers to press and evenly distribute the crust around the bottom and up the sides.
Parbake the Graham Cracker Crust Petit-5 shells for 10 to 12 minutes, until lightly browned.
Let the crust shells cool completely.
Spoon the filling evenly into the pie shells, and bake the Petit-5s for 12 to 15 minutes. Look for the filling to be slightly set-not soupy, but perhaps still a bit wobbly.
Chill Petit-5s for 3 hours.
In a medium bowl with an electric mixer, whip together the whipping cream, sugar, and vanilla (and the remaining 1/2 teaspoon lime juice) until light and fluffy. Top each Petit-5 with whipped cream. Garnish with a few curls of the remaining lime zest and with a few raspberries if desired.
Lightly grease a 9-inch pie plate and set it aside. In a medium bowl, combine the graham cracker crumbs and sugar with a fork.
Add the butter and mix thoroughly.
Place the graham cracker mixture in the center of the prepared pie plate. Then, with your fingers, start from the center and gently spread the mixture outward to form a crust. Make sure to pat the mixture around evenly and firmly and up onto the edge of the pie plate. Once the crust is in place, gently pat it all over again to ensure even distribution.
Makes 1 Single-Crust 9-inch Pie, 18 Petit-5s, or 4 Pie jars
From Cutie Pies by Dani Cone, Andrews McMeel Publishing