Preheat the oven to 350°.

In a food processor combine the graham crackers, butter and sugar and pulse until it becomes finely chopped, like a meal.

Evenly transfer the mixture between 9 mini tartlet shells with removable bottoms and press down to mold to the shells. Bake for 5 minutes and cool to room temperature.

In a large bowl whisk together the condensed milk, egg yolks and lime juice until combined.

Evenly pour the mixture between the 9 tart crusts and bake at 350° for 12 to 15 minutes. Chill until completely cool.

Add the whipping cream, powdered sugar, vanilla and honey to a whipped cream dispenser. Screw on the lid, shake and then add the CO2 cartridge. Keep cool.

Garnish each chilled key lime pie with whipped cream, lime slice, raspberry and raspberry sauce.