In a large bowl, blend together the yogurt, sweetened condensed milk, lime juice, and lime zest until completely smooth, about 2-3 minutes. Set aside.
In a stand mixer with a large mixing bowl, whip 1 cup cold heavy cream until soft peaks form, about 2-3 minute. Do not overbeat.
Add the lime mixture that was set aside to the whipped cream and fold in gently, blending just until the lumps disappear. Do not overmix.
Fill the 12 mini pie crusts with the mixture. Put the pans on a baking tray and place in the refrigerator.
Whip the last cup of heavy cream in a cold mixing bowl with cold beaters until soft peaks form, about 1 minute.
Add the confectioner’s sugar and beat to incorporate. Do not overbeat or the whipped cream will collapse into a liquid.
Top the pies with the whipped cream.
Cover with lids or tented aluminum foil and refrigerate until fully set, 2 to 3 hours. (The longer they are in the refrigerator the firmer they become).
Garnish with twisted key lime slices and key lime zest, optional.
The calories shown are based on the recipe making 12 mini pies, with 1 serving being 1 mini pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**