Grease a large 6 cup muffin pan or spray with oil. Flatten each pie crust with a few "rolls" on a pastry cloth to give it more width. Cut out 3 circles on each crust so you have a total of 6 circles. Fit each circle into muffin pan.
Mix together pears, sugar, flour, red hots, and butter in a saucepan. Cook on medium-low heat until "Red Hots" are melted; add small amount of water if needed to thin sauce. Remove from heat; pour into pie shells. Bake at 375 degrees approximately 25 - 30 minutes or until crusts have browned. Cool to room temperature.
Whip the cream at high speed gradually adding sugar, lime juice and zest until stiff peaks form. Chill and serve on top of pear cups.