For the Crust:

Smash the graham crackers until all large pieces are absorbed into the powder. I used a meat mallet and a plastic bag. Next, add the melted butter, white sugar, and pinch (1/2 teaspoon) of salt into a food processor and mix until the consistency is smooth. Add mixture to muffin tins. I used a ramekin slightly smaller than the muffin tin to pack the crust tight. Also, if you have silicon muffin tins, I highly recommend using those to minimize the crust and filling sticking. Set the smoker to 325 degrees. When the smoker is to temperature, bake the crust for 10-11 minutes until it is set. Remove and set aside to cool

For the filling:

Set the smoker to 350 degrees. Using a stand mixer, whisk the egg yolks until the consistency is light and visibly fluffy. Add sweetened condensed milk, heavy whipping cream, lime juice, lime zest, white sugar, and vanilla until well-mixed. When the mixture is smooth, pour into the individual muffin tins (~12-15). Place muffin tins in the pre-heated smoker (350 degrees) and bake for 12-15 minutes, or until the mixture is set. After baking, remove the mixture from the smoker and place it in the refrigerator for 1-2 hours. Voila! Enjoy!