Unroll refrigerated pie crusts. Using 2-3/4-3 in. round cutter, cut 12 circles from each crust. Press into mini muffin pan cavities. Pierce bottoms of crusts with fork. Bake 10-12 minutes or until lightly brown. Cool completely.
In large bowl, melt Key Lime Pie Candy Melts Candy according to package directions. Dip rims of cooled crusts in melted candy. Add whipped topping into remaining Candy Melts and stir until well combined. Pipe or spoon into crusts. Top with fresh raspberries.