Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
Step 2
Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
Step 3
Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
Step 4
Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
Step 5
Reduce oven temperature to 350 degrees F (175 degrees C).
Step 6
Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
Step 7
Bake jars until lime mixture has just set 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
Step 8
Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
Step 9
Top jars with fresh raspberries whipped cream and remaining graham cracker crust and lime zest.