Tag: key lime

Denver leaders reject giving more space at DIA to ICE contractor Key Lime Air

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Denver’s enormous welcome sign, and advertising platform, on the way into Denver International Airport. Dec. 9, 2025.

Kevin J. Beaty/Denverite

Denver City Council shot down a proposal that would give Key Lime Air extra space for its operations at Denver International Airport. Key Lime has drawn fierce criticism in Colorado because it operates deportation flights for Immigration and Customs Enforcement.

The council rejected the contract on an 11-1 vote, with Kevin Flynn voting in support of it and Chris Hinds absent.

Every council member who spoke condemned current federal immigration policies, and several described them as “unconstitutional.” No member supported Key Lime Air’s collaboration with ICE.

Key Lime Air calls itself “the largest single feeder aircraft network in the U.S.” News of the affiliation sparked protests outside its Centennial Airport headquarters and at CU Boulder, which has contracted with the company since 2011 to transport athletes.

Key Lime, which operates under the name Denver Air Connection, has flown cargo service from the Denver airport since at least 2006, as well as scheduled passenger service since November 2015, according to airport officials.

It’s unclear whether Key Lime supports its deportation operations from Denver’s airport.

Councilmember Stacie Gilmore said she has been following Key Lime’s deportation flights at the Centennial Airport, a practice she described as “unconstitutional.” She could neither “ethically nor morally” support an agreement with the company

Councilmember Serena Gonzales-Gutierrez expressed concern that deportation flights could be leaving Denver International Airport and frustration that airport staff did not clear that up before the vote.

Councilmember Kevin Flynn was the lone “yes” vote on the contract.

While Flynn also decried current mass deportations, which he said are based on race, the councilmember also argued the contract would not alter whether or not the airline would operate at Denver International Airport. Instead, voting down the contract would simply mean Key Lime would not pay the city to use storage space.

“Voting it down means they won’t be paying us,” he said. “They’ll be using it for free.”

The council does not have the power to outright kick Key Lime out of the airport, he said.

Councilmember Jamie Torres, who first found out about the contract from a reporter, also opposed contracting with Key Lime.

“It may seem like any other business decision to the private airlines that are contracting with the federal government, but it’s just not,” she said. “We know that people are being deported without due process. It is a standard business and history will be kind to those who participated in these removals.”

Council President Amanda Sandoval implored her fellow members not to support the contract, saying she would outright refuse to sign a contract with the company.

“As a body that has six Latinas on here, let’s not do this,” Sandoval said. “We cannot do this.”

Several city council members raised concerns that federal grants could be reduced because of the body’s vote.

“I want to be clear that if this is voted down, it’s not going to stop the flights from coming in and out,” Gonzales-Gutierrez said.

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December 15, 2025
Key Lime Pie Recipe – Oh Sweet Basil
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There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week.

THIS IS THE BEST KEY LIME PIE RECIPE EVER!!

Phew.

Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served.

What Ingredients are Needed for a Classic Key Lime Pie?

This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Making this recipe actually reminds me of making my mom’s famous lemon meringue pie. Fresh citrus just makes the best desserts ever! Here is your grocery store list:
- Graham Cracker Crust: graham cracker crumbs, melted butter and sugar
- Sweetened Condensed Milk: gives the pie it’s sweetness and creaminess
- Sour Cream: adds creaminess and tartness
- Lime Zest: flavor, flavor, flavor
- Lime Juice: squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
- Egg Yolks: add so much richness
- Stabilized Whipped Cream: water, gelatin, heavy cream, powdered sugar and vanilla
The measurements for each ingredient can be found in the recipe card below.

Recommended Equipment:

How to Make a Key Lime Pie Recipe

And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:
1. Make a graham cracker crust and let it cool.
2. Whisk all the filling ingredients together in a mixing bowl.
3. Pour mixture into the prepared pie crust.
4. Bake and then cool.
5. Serve with whipped cream on top.
All of these steps can be found in the recipe card below.

How to Tell When Key Lime Pie is Done

Key lime pie doesn’t take very long to bake, and a lot of the setting up actually happens in the fridge as it cools. After the 15 minutes of baking time, there should be a slight jiggle in the middle of the pie. You don’t want to over-bake it, so pull it out of the oven, let it cool for 15 minutes more and then put it in the refrigerator.

What is the Difference Between Key Lime and Regular Lime?

Key limes are more aromatic, with more tart and more floral flavor. They are smaller than regular limes, and are slightly yellow in color. No matter which type you end up using, it tastes like summer in your mouth!

What Can You Substitute for Key Lime?

You can substitute half fresh lemon juice and half fresh lime juice for key lime.

How to Decorate a Key Lime Pie

Key lime pies are tart so I like a dollop of whipped cream on the top. I prefer using stabilized whipped cream so that the whipped cream holds its shape and is extra pretty. Place the whipped cream in a piping bag with a large decorating tip.

Holding the bag straight up and down, give it a good squeeze over the top of the slice of pie and then slowly lessen the pressure as you life up. Then stop squeezing and pull the tip away from the pie creating that sharp peak.

I also think it’s super pretty to sprinkle some key lime zest on top to give it some extra flavor and color.

If you want to skip the piping bag altogether, just spread a layer of whipped cream all over the top of the pie and sprinkle with lime zest and maybe thin lime slices.

What Can You Substitute For Stabilized Whipped Cream?

You can use Cool Whip instead of stabilized whipped cream, or just regular whipped cream works great too.

Can Key Lime Pie Be Frozen?

I’ve seen conflicting information on this, but to be honest, I have not had much success with it. It separates and gets runny. Then the crust is soggy. I guess you’ll just have to eat it all!

Does Key Lime Pie Need to Be Refrigerated?

Yes, I recommend refrigerating leftovers. Keeping it in the refrigerator will help it hold it’s structure and it will last for up to 4 days.

What Makes a Key Lime Pie Thicken?

Sometimes the answer is science…plain and simple! The acid of the key lime juice reacts with proteins in the sweetened condensed milk to thicken the filling. This is why it is important to let the pie sit in the fridge for a few hours before serving.

This, ladies and gentlemen, is the BEST key lime pie recipe in all the land! Make it for Pi day, a bridal shower, St. Patrick’s day, a summer BBQ, Easter, Mother’s Day, Thanksgiving…it’s a pie for all occasions! It is thick and creamy and just what you’re craving!

More Dreamy Lime Desserts:
Servings: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

cooling time: 3 hours 15 minutes

Total Time: 3 hours 40 minutes

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Prepare the pie crust and set aside to cool.

Graham Cracker Crust

In a bowl, whisk together all of the filling ingredients.

2 Cans Sweetened Condensed Milk, 1/2 Cup Sour Cream, 1 Tablespoon Lime Zest, 3/4 Cup Lime Juice, 2 Egg Yolks

Pour into a pie dish and bake at 350 for 15 minutes.

Remove from the oven to cool for 15 minutes then transfer to the fridge for 3 hours to set.

Serve with fresh whipped cream.

Stabilized Whipped Cream

cover lightly and refrigerate

Serving: 1sliceCalories: 367kcalCarbohydrates: 57gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 133mgPotassium: 417mgFiber: 0.1gSugar: 55gVitamin A: 430IUVitamin C: 10mgCalcium: 305mgIron: 0.3mg

Author: Sweet Basil

Course: Dessert

Cuisine: American
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June 5, 2024
White Chocolate Key Lime Cookies – Oh Sweet Basil
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Satisfy your sweet tooth with these delicious White Chocolate Key Lime Cookies. Made with a zesty lime flavor and creamy white chocolate chips, these cookies are the perfect treat for any occasion.

A while back the hubby and I were trying to decide on dessert for the evening. We kept going back and forth about what we wanted. Then our dear friends stopped by and voted for trying out a new cookie, Key Lime Cookie. I actually really liked them. I would have liked a touch more lime in mine, but everyone else liked them as they were so I guess go with the majority vote.

Now I’ve circled back to this cookie recipe and updated it. You know I added more lime this time around, but feel free to dial it back if you want a more subtle lime flavor. This is the best key lime cookies recipe!

What Do I Need to Make Key Lime Cookies?

There are no surprises here! Just your typical cookie making ingredients plus come fresh lime juice and zest and white chocolate. That’s all you need! Here is your ingredients list…
- Flour: just regular all purpose flour
- Baking Soda: acts as a leavening agent to give the cookies their rise
- Salt: enhances all the flavors
- Butter: unsalted butter is preferred and you want it softened
- Sugar: adds sweetness
- Brown Sugar: adds additional sweetness and deeper rich flavor
- Egg: gives the cookies structure and binds all the ingredients together
- Vanilla Extract: adds flavor
- Limes: you definitely need fresh limes for the zest and juice, either regular limes or key limes work great
- White Chocolate Chips: or white chocolate chunks work great too
The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Key Lime Cookies
1. Prep: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silpats.
2. Dry Ingredients: Combine the flour, baking soda and salt in a bowl.
3. Wet Ingredients: In the bowl of stand mixer, cream the butter and sugars until light and fluffy. Then beat in the egg, key lime juice and vanilla until smooth.
4. Combine: Slowly add the flour mixture to the wet ingredients and mix until just combined.
5. Stir: Add the white chocolate and key lime zest to the dough and use a wooden spoon to stir them in.
6. Scoop: Use a cookie scoop or spoon to drop spoonfuls of dough onto the prepared baking sheets.
7. Bake: Bake the cookies for 8-9 minutes and be sure to not overbake them.
8. Cool: Let the cookies cool on the cookie sheet for a few minutes and then move them to a wire cooling rack.
Keep scrolling through the post down to the recipe card to see all these instructions in full detail.

Can You Use Regular Limes Instead of Key Limes?

Key limes are smaller and are more sour and a little bitter compared to regular limes. They are commonly used in baking because of their bold flavor, but you can use regular limes in place of key limes for this recipe.

Tips for the Best Cookies
- Don’t overmix the cookie dough after combining the wet and dry ingredients. Stop mixing as soon as everything is combined. Overmixing will result in tougher cookies.
- Don’t press down the dough before baking. These cookies will be thick and chewy.
- Don’t overbake the cookies. They are perfect when they are just starting to get golden around the edges. Let them cool for a few minutes on the baking sheet to finish baking.
Variations

I’m obsessed with the combination of white chocolate and citrus flavors. There’s just something magical about the brightness of the citrus with the comforting creaminess of vanilla white chocolate chips. So of course I’ve had to try similar flavor combinations with lemon and orange flavor! Try our orange creamsicle cookies and our glazed lemon cookies!

If you want to go on a flavor adventure with this key lime cookie recipe, add 1/2 teaspoon of coconut extract to this recipe and 1/2 cup of coconut flakes. That’s a special shout out to all my coconut lovers out there!

How Long Will Key Lime Cookies Keep?

Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.

Crisp cookies should be kept in a container with a loosely fitting lid.

Soft cookies should be stored in an airtight container.

How Long Can You Freeze Key Lime Cookies?

Stored correctly, most cookies will keep for 3 months in the freezer.

Cooled cookies should be placed on a baking sheet in the freezer for 1-2 hours.

Once cookies are frozen, transfer to heavy duty freezer bags.

Lime lovers unite! I love lime in desserts! Whether it be lime cheesecake, key lime pie, or torta de limão, I am there for it! These white chocolate key lime cookies are the perfect combination of vibrant lime and creamy white chocolate! They taste incredible and the texture is muah! Yummmmmm!

More Irresistible Cookie Recipes:
Servings: 24

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Description

These cookies have just the right amount of lime and the white chocolate makes them perfect!

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Preheat oven to 375 degrees.

In a bowl, combine flour, baking soda, and salt; set aside.

2 1/2 Cups Flour, 3/4 teaspoon Baking Soda, 1/2 teaspoon Salt

In a large bowl, cream together the butter and sugars until light.

1 Cup Butter, 1/2 Cup Sugar, 1/2 Cup Brown Sugar

Beat in the egg, lime juice and vanilla until smooth.

1 Egg, 2 Limes, 1/4 teaspoon Vanilla Extract

Slowly add flour mixture until combined.

Stir in the lime zest and white chocolate or vanilla chips.

2 Limes, 6 oz White Chocolate Baking Chips

Drop rounded spoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry.

Bake 8-9 min. or until golden brown around edges. Do not overcook! Cookies will be plump.

Cool for several minutes on cookie sheets before transferring to rack to cool completely

Store in an airtight container

Serving: 1cookieCalories: 193kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 154mgPotassium: 57mgFiber: 1gSugar: 13gVitamin A: 254IUVitamin C: 3mgCalcium: 27mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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May 19, 2024
Crumbl Copycat Key Lime Pie Cookies – Oh Sweet Basil
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Imagine holding delicious key lime pie in the palm of your hand and eating it like a cookie! These key lime pie cookies satisfy your cravings for zesty citrus creamy pie filling and buttery graham cracker crust but in a cookie form!

Everyone in Utah and slowly the whole United States is becoming obsessed with Crumbl Cookies, but I’m here to take their great idea up a notch. This copycat Crumbl Key Lime Pie Cookies recipe is 100% because I have a friend who is obsessed but I thought it needed a little touch here and there.

We use straight up, homemade graham cracker crust in and outside of the cookie to really push that key lime pie flavor. PRO TIP: I like to make a homemade graham cracker crust and throw it into the freezer in a ziploc bag. It keeps forever and I can toss it into cookie dough, sprinkle it on top of desserts or even in our creamy vanilla ice cream it’s unreal! It really is the secret, along with a little more salt to add more flavor and balance to the perfect Key Lime Pie Cookie!

We are obsessed with lime desserts in our house! Our key lime cheesecake with berry sauce is heavenly. Our classic key lime pie is so easy and always a hit. Of course, we have our torta de limão and it’s berry infused spinoff…blackberry lime bars. And if your loyal too cookies, try our white chocolate key lime cookies! You just can’t go wrong with limes when it comes to dessert!

Ingredients for Key Lime Pie Cookies

This recipe comes together in two different parts – the cookies and the filling. Besides the key limes themselves, the ingredients are mostly pantry staples. Here is what you will need:

For the Cookies
- Wet Ingredients: unsalted butter, cream cheese, brown sugar, white sugar, egg and vanilla extract
- Dry Ingredients: flour, cornstarch, baking powder, baking soda and salt
- Graham Cracker Crust: graham cracker crumbs, butter and sugar
For the Key Lime Filling
- Cream Cheese
- Sour Cream
- Sweetened Condensed Milk
- Lime Zest, Lime Juice, and Lime Wedges
- Whipped Cream: whipping cream, powdered sugar and vanilla extract
The measurements for all of these ingredients can be found in the recipe card at the end of this post. Keep scrolling down for all the details!

Can I Use Regular Limes Rather Than Key Limes?

Using key limes is preferred because they have stronger flavor, which makes them ideal for baking. If you don’t have key limes or can’t find them at the grocery store, feel free to use regular limes. The filling just won’t be as tangy and tart as it would be with key limes.

How to Make Key Lime Pie Cookies

Making the Cookies
1. Prep: Preheat the oven and line 2 baking sheets with parchment paper.
2. Cream: Beat the butter until smooth in a stand mixer, add the cream cheese and beat again.
3. Wet Ingredients: Add the remaining wet ingredients and mix until combined.
4. Dry Ingredients: Whisk all the dry ingredients together in a separate bowl.
5. Combine: Add the dry ingredients mixture to the wet ingredients and mix until partially combined. Switch to a wooden spoon and fold the graham cracker crust chunks into the cookie dough and mix everything together until just combined.
6. Scoop: Using a large cookie scoop, scoop the dough into 8-10 large dough balls and roll them into balls. Then roll the dough balls in the crushed graham cracker crust.
7. Form: Place the dough balls on the baking sheets, and using the back of a spoon, create a well in the center of each ball.
8. Bake: Place the baking sheets in the oven and bake for 10 minutes. Remove them from the oven and use the back of the spoon to re-form the well in the center of each cookie.
9. Cool: Let the cookies cool completely.
Making the Filling
1. Beat: Add the cream cheese to a bowl and beat until soft using an electric hand mixer.
2. Combine: Add the rest of the ingredients and beat until thoroughly combined.
Assembling the Cookies
1. Fill: Add a spoonful of the filling to the top of each cookie and spread it around to fill the well in each cookie.
2. Chill: Place the filled cookies in the fridge for at least 2 hours.
3. Garnish: Top each cookie with a thin lime wedge and some piped whipped cream for that key lime pie flavor.
These instructions can be found in full detail in the recipe card at the end of this post. The recipe can also be printed or saved there.

Tips for the Best Results

While I worked the kinks out of this copycat recipe, I found a few key tips and tricks to have the most success…
- Make sure the cream cheese is soft for both the cookies and the filling so that it blends in smoothly and isn’t lumpy.
- Use fresh key limes (or regular limes) for the best flavor. The bright, clean flavor of fresh citrus just can’t be replicated in a store bought bottled juice.
- Let the cookies cool completely after baking. If you fill the cookies while they are still warm, the filling will melt and soak into the cookies.
- Chilling the cookies after they have been filled is crucial to letting the filling set up.
- Top the cookies with a lime wedge and whipped cream for the true Crumbl cookie copycat experience.
How to Store Key Lime Pie Cookies

Key lime pie cookies should be stored in the refrigerator in an airtight container. They will keep for up to 4 days but the cookie will get softer the linger they sit.

These cookies freeze extremely well. Place the cookies on a baking sheet and place them in the freezer for an hour or two until they are frozen solid. Then place them in a freezer safe container. They will keep for up to 3 months.

I always love a good copycat recipe, and I daresay these key lime pie cookies are even better than the real deal from Crumbl. The comfort of the buttery graham cracker cookie base filled with creamy key lime pie filling is everything a cookie should be! This one is guaranteed to be added to you favorite cookie recipes!

More Copycat Dessert Recipes:
Servings: 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Chilling Time: 2 hours

Total Time: 2 hours 25 minutes

Description

Imagine holding delicious key lime pie in the palm of your hand and eating it like a cookie! These key lime pie cookies satisfy your cravings for zesty citrus creamy pie filling and buttery graham cracker crust but in a cookie form!

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F and line 2 baking sheets with parchment.

Cream the butter until smooth then add in the cream cheese and cream again.

1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese

Add in sugars and beat until smooth, about 1 minute. Scrape the sides of the bowl down and mix in the egg and vanilla.

1/2 Cup Brown Sugar, 1/3 Cup White Sugar, 1 Large Egg, 1 teaspoon Vanilla

In a separate bowl, whisk together the dry ingredients except the graham cracker bits.

1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt

Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold in the graham cracker crust chunks until the cookie dough is just combined.

3/4 Cup Graham Cracker Crust

Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball. Roll the dough in the crushed graham cracker crust then place 4 at a time on a baking sheet.

2/3 Cup Graham Cracker Crust

Make a well using a tablespoon in the center of each ball. Bake 10 minutes. Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time. Set aside to cool.

For the Filling

In a bowl, beat the cream cheese until soft. Add remaining ingredients and beat again.

6 ounces Cream Cheese, 1 Tablespoon Sour Cream, 1/2 Cup Sweetened Condensed Milk, 1 Tablespoon Lime Zest, 1/4 Cup Lime Juice

Fill the centers pf the cookies and chill in the fridge for 2 hours.

Top with a lime wedge and a piped whipped cream.

Lime Wedges, Whipped Cream

Serving: 1cookieCalories: 660kcalCarbohydrates: 83gProtein: 9gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 83mgSodium: 640mgPotassium: 273mgFiber: 2gSugar: 41gVitamin A: 783IUVitamin C: 3mgCalcium: 137mgIron: 3mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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April 21, 2024