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286 Comments

Award Winning Recipe for Key Lime Pie

Kathleen

by Kathleen Pope Jul 31, 2023

Jump to Recipe

Best Key Lime Pie wedge on a plate with two swirls of whipped cream, garnished with a sliced lime and lime zest.
Best ever key lime pie with wedige of Key Lime Pie on white plate with fluffy dollops of whipped cream and slices of fresh lime.
Pin for the best Key lime Pie an easy and award winning homemade key lime pie, two images, top image of key lime pie before whipped cream, bottom image of slice of key lime pie.
Long pin for best easy Homemade Key Lime Pie an award winning recipe, top image pouring key lime filling into prepared pie crust and bottom image of slice of fresh, cool, key lime pie.
Pinterest Long Pin top image of slice of key lime pie on white plate with whipped cream. bottom image of key lime pie on cutting board with whipped cream in piping bag

Hundreds of comments from first-time bakers and veterans alike rave about this Key Lime Pie recipe! With a 3-ingredient graham cracker crust, 5-ingredient filling, and my easy, step-by-step instructions, you’ll wow your family and friends with this sweet-tart and creamy pie!

⭐️⭐️⭐️⭐️⭐️  One Reader said: “This pie was DELICIOUS! It was my first time making a key lime pie, and it was sooo simple. The taste is spot on! I used regular limes. The flavors were very well balanced. I’ll be making another one soon. There were NO leftovers! YUMMM!”

Square image for Easy Key Lime Pie.
This post may contain affiliate links. Read my disclosure & privacy policy.
  • Why You Should Make This Key Lime Pie Recipe
  • Watch how easy it is to make key lime pie
  • Easy Key Lime Pie Recipe Ingredients
  • How to Make an Easy Graham Cracker Crust
  • How to Make Key Lime Pie
  • How to Make Stabilized Whipped Cream
  • Best Key Lime Pie variations and substitutions
  • Best Key Lime Pie Recipe FAQs
  • More Fantastic Cool Desserts:
  • More from The Fresh Cooky
  • Traditional Key Lime Pie Recipe

Why You Should Make This Key Lime Pie Recipe

This Key Lime Pie has been one of the most popular recipes on my site since 2018. Over the years, hundreds of people, from first-time bakers to seasoned pros, have shared their successes and tips in the comments here and on Pinterest.

Key Lime Pie is probably my all-time favorite dessert, though Mud Pie is a close second. I typically make it with the quick graham cracker crust, but I also love it with nuts (try Macadamia nuts!) or this cookie pie crust.

I’ve used Key Limes when they are available and in season, but this pie is just as delicious using “Persian” limes, which are your basic grocery store variety and are way better than using the sometimes off-tasting bottled key lime juice.

A pie loved by millions, I hope to make you a KLP lover too! Trust the process and the shared experiences of our baking community! You CAN do it!

Plan Ahead for Easy Key Lime Pie – It needs to CHILL!

It does take a bit of pre-planning as it needs to cool and then chilled a couple of hours before being eaten, but WOW! If you are a key lime anything lover you will L O V E this crazy good Key Lime Pie!

Slice of creamy key lime pie, on white place with two swirls of whipped cream, slice of lime and lime zest sprinkled on top.

Watch how easy it is to make key lime pie

The original recipe is an award-winning Key lime Pie recipe! In fact, several readers have won ribbons for first place with this recipe at state and county fairs. So if you are looking for the best, perfect Traditional Key Lime Pie recipe you have found it!

Easy Key Lime Pie Recipe Ingredients

  • Sweetened Condensed Milk: provides a silky, creamy, sweet texture. I use organic.
  • Sour Cream: I use full fat, but several readers have used full-fat fat thick plain Greek yogurt too!
  • Zest from Key Limes: Usually available in the produce department or you may use Persian limes too (that’s your regular lime).
  • Key Lime Juice: If you can find real key limes, they make a difference, if you cannot, Persian limes will work and taste delicious! And if you must use bottled key lime juice; purchase quality key lime juice.
  • Egg Yolks: Help to thicken the cream pie filling, you may omit them for an egg free key lime pie, it will be a bit looser but the pie will still set up.
  • Graham Cracker Crust Ingredients: finley crushed graham crackers, sugar and butter. You may also use gluten-free graham crackers, or be creative and use gingersnaps, biscoff cookies or your favorite crust!

Get the full recipe in the recipe card below.

How to Make an Easy Graham Cracker Crust

  1. Start by making the crust, as it will need to bake and cool prior to placing your filling in it.
  2. Preheat oven to 350°F (175° C) and gather your ingredients.
  3. Melt the butter and set aside, I love my butter melter, I still do it on the stovetop, so my microwave doesn’t get splattered.
Wedge of key lime pie, topped with creamy whipped cream, lime zest and some extra graham cracker crumbs sitting on a white plate.

4. In a food processor or blender (I used my Ninja – love it!) whir your crackers into fine crumbs. Or place crackers in a gallon sized freezer baggie, crush your graham crackers; if using a baggie, I like to hand break them, then using a rolling pin, roll back and forth until the crumbs are about the same size.
5. 1 ยฝ – 2 sleeves of graham cracker equals about 2 cups. You can use store bought Graham Cracker Crumbs, but honestly it’s so easy and fresh to make your own.

Pinterest Pin for how to make an easy three ingredient graham cracker crust with images with ingredients, pressing crust into pie plate and finished crust.

6. Pour in sugar, pulse a few times, then pour in butter and pulse, or just mix with a fork as I’ve done here.
7. Reserve about โ…› cup of graham cracker crumbs for topping, if desired.

Pouring butter into graham cracker crumbs for Key Lime Pie.

8. Press the graham mixture into your pie plate. I chose a 9″ rimmed deep dish pie plate, so I could easily press the crumbs all of the way up the edges.
9. Using my knuckles, I gently pressed into the sides and smoothed the edges/tops creating a pretty fluted edge.

Graham Cracker Crust pressing with knuckles for crust for Easy Key Lime Pie.

Carefully place the crust in the preheated oven and bake for 6-8 minutes. You want it golden, not brown.

Graham Cracker Crust for easy key lime pie after baking and cooling.

Success Tips for Cooling Graham Cracker Crust Quickly

  • Allow to cool on a cooling rack for 10 minutes, then place in freezer for 20 minutes until pie plate is cool to the touch.
  • Careful you don’t put it somewhere it will get scraped or bumped, the crust is still rather fragile. While the crust cools, make your key lime filling. 
Image of bright turquoise pie plate filled with a graham cracker crust, ready for baking, with crumbs on board behind

How to Make Key Lime Pie

This traditional key lime pie recipe takes a bit of planning, but it’s so easy and so worth it, every sweet-tart pucker-powered bite.

zesting limes with microplane on cutting board, cut limes and zested limes laying around.
  1. Wash and dry the limes and get out your zester, zesting just the green part of the lime, not into the bitter white “pith.”
Chef n Force Citrus squeezer press.

My Favorite Juicer

  • 20% more juice than other methods
  • Strains while juicing
  • Easy to clean
  • Dishwasher safe
  • Reduces hand fatigue

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Chef’n Fresh Juicer

2. Juice the limes, this hand juicer works like a charm and is probably the MOST used tool in my kitchen, besides my favorite knife and mini measuring cup, is that weird?
3. It took 24 Key Limes to get a little over โ…” of a cup of juice, plus 1 Persian lime to get it up to ยพ cup lime juice. I reserved one key lime to use as garnish.

I prefer fresh lime juice over bottled juice, but if you must use bottled, I like Nellie & Joe’s Key Lime Juice best.

pile of juiced limes limes and juicer.

How to Thicken Key Lime Filling

  1. Now that you’ve done the hardest part, pour the sweetened condensed milk, sour cream, key lime juice, egg* yolks and lime zest into the bowl of a mixer (I love this type of recipe, where you just dump and mix).
  2. Beat on low until combined, then increase speed and beat medium-high for 2-3 minutes. Scraping down the sides every now and then. It should be thick and creamy, nice and thick, whip longer if it’s still a bit runny.
  3. Pour mixture into cooled graham cracker crust.
Image of empty graham cracker crust with spatula, near a mixing bowl filled with best key lime filling.

To ensure a firm key lime filling, beat it on medium-high speed for 2-3 minutes or whisk vigorously. Bake at the correct temperature until set; it will further firm up as it cools.

How to bake the Best Key Lime Pie

  • Bake in a preheated 350°F (175° C) oven, 15-20 minutes, just until filling wiggles a bit in the center when gently shaken back and forth, don’t allow it brown.
  • Cool on wire rack for 30 minutes, then place in fridge for at least 3 hours before serving (you can still serve earlier, it just won’t be quite as set as it will a bit later. I personally recommend you bake it the day before you need it.

A beauty isn’t it! While the pie is cooling, make your whipped cream, it’s optional, but does add a beautiful touch.

Best Key Lime Pie with slice decorated with a swirl of whipped cream and wedges of lime.
microplane zester with citrus zest.

My Favorite Juicer

  • Made from surgical steel.
  • Leaves bitter pith behind
  • Dishwasher safe
  • Made in the USA
  • Use on coconut, chocolate, cheese, nuts, spices, and more!

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Microplane Zester

How to Make Stabilized Whipped Cream

  1. In a cool mixing bowl (sometimes I’ll put mine in the freezer for a few minutes if it’s a hot day) pour your cold whipping cream (heavy cream) into the mixing bowl and using a hand mixer fitted with a whisk attachment and whip on high speed until stiff peaks form. See my homemade whipped cream recipe.
  2. Add in powdered sugar and vanilla extract and continue to whip until firm, more firm than you are used to, you want it nice and thick, almost to butter!
  3. Scoop whipped cream into a piping bag with a tip (this is a good starter set), and keep in the coldest part of your fridge until the pie is completely cooled and ready to serve.

How to pipe whipped cream without a pastry bag

Simply scoop whipped cream into a sandwich baggie and once ready to pipe, snip off a corner to desired size — about ยฝ inch), pipe as desired.

Square image of whole easy key lime pie with dollops of whipped cream and decorated with wedges of key limes.

Garnish, if desired with a whipped cream, slices of lime, reserved graham cracker crumbs, and grated lime zest.

Keep refrigerated until ready to serve.

Best Key Lime Pie variations and substitutions

  • Use Store-Bought Crust | While a homemade graham cracker crust is not only easy but delicious, you may substitute it for your favorite store-bought graham cracker crust.
  • Swap Persian Limes for Key Limes, not quite as limey, but still delicious.
  • Use Nellie & Joe’s Key Lime Juice and skip juicing altogether.
  • Use plain Greek Yogurt instead of sour cream.

How to make Mini Key Lime Pies

I love when my readers get creative, make it their own! A reader reached out to me to see if she split it into mini pie pans how long she should bake them and here’s her response.

Best Key Lime Pie Recipe FAQs

Can I make Key Lime Pie Gluten Free?

YES! Easily convert this recipe to gluten free, by substituting gluten free grahams.
EGG FREE Key Lime Pie | Simply omit the eggs, it won’t be quite as creamy, but it will still set up!

Key Lime Pie without eggs?

You may omit the egg yolks if needed; they provide some of the lift and lightness, enhance the color and creaminess of the pie, but it should still set up just fine.

Can I use a different crust?

Yes, I have many readers who make their key lime pie using a store bought graham cracker crust, I have some who have made it with a delicious cookie crust (yum!) and others who have used a regular pie crust.

Can I replace Key limes with Persian Limes?

If you can’t find fresh Key Limes in the store, I can tell you that I’ve used regular (larger) Persian limes for other Key Lime recipes; it’s not quite as tart, so I’ll add another lime or two worth of zest, but otherwise it’s delicious.

How to use Leftover Sweetened Condensed Milk

– Leftover sweetened condensed milk? Check out this post from Bon Appétit and this one from Serious Eats for some great ideas.
– My personal favorite is drizzling over hot cinnamon rolls.
– I could see using it in place of Creme Anglaise in this Chocolate Bread Pudding.
– Drizzle a little in your coffee, yum!
– Be sure transfer to a glass jar and refrigerate.

Eight minutes worked perfectly for the mini pies! This recipe made 12 mini pies and they were delicious!

~ Jennifer

Recipe adapted from Souffle Bombay.

Easy Key Lime Pie image of top down shot of decorated key lime pie with swirls of whipped cream and decorated with wedges of lime.

Let me know if you enjoyed making this award winning key lime pie recipe! Pop down below the recipe to the comments!

Recipes that complement Key Lime Pie!

  • Start with a light and vibrant Mediterranean Dip
  • Maybe a flavorful Shawarma Chicken for the main dish or this Easy Cheesesteak Sandwich.
  • Wash it all down with this crisp Colorado Mule

More Fantastic Cool Desserts:

  • Fried Ice Cream Cake | Yum and Yum!
  • Easy Dirt Cake | I make this at Easter, but no reason you can’t make all year long!
  • Mile High Mud Pie | an outstanding dessert, requiring no baking!
  • Old Fashioned Vanilla Ice Cream | amazingly easy, creamy and delicious!
  • Strawberry Shortcake — the old fashioned kind with a chewy cookie cake.
  • Chocolate Strawberry Shortcake | a must try for chocolate lovers
  • Chocolate Fudge Brownie Ice Cream | I think I’ve died and gone to heaven!
  • Patriotic No Churn Ice Cream | the base is a basic vanilla ice cream, you will love!

Don’t forget that while we think of Key Lime Pie as a summertime dessert, it’s a delicious, tasty and beautiful non-chocolate, non-pumpkin holiday dessert as well! The most popular recipe on the blog, year round!

Best ever key lime pie with wedige of Key Lime Pie on white plate with fluffy dollops of whipped cream and slices of fresh lime.

More from The Fresh Cooky

  • How to Make Sweet Potato Pie
  • Strawberry Gelato
  • Chicken Salad Chick Classic Carol Recipe
  • Pumpkin Banana Bread Muffins

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Slice of key lime pie topped with dollops of whipped cream and sliced limes.

Traditional Key Lime Pie Recipe

4.99 from 88 readers
Author: Kathleen Pope
Prep Time: 20 minutes minutes
Cook Time: 28 minutes minutes
Chill Time: 3 hours hours
Total Time: 3 hours hours 48 minutes minutes
Servings: 10 -12 slices
Print Pin SaveSaved!
This is the BEST Key Lime Pie, so easy too! A traditional Key Lime pie recipe that is, citrusy, sweet-tart — the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust! Award winning!

Video

Equipment

  • Chef’n FreshForce Citrus Juicer (Lime)
  • Microplane Spice Grater – Rasp with Soft Handle – Made in USA – Red

Ingredients 
US Customary – Metric

Graham Cracker Crust

  • 2 cups graham cracker crumbs 1 sleeve equals about a cup
  • ยผ cup sugar
  • 6 Tablespoons butter melted

Key Lime Pie Filling

  • 2 cans sweetened condensed milk 14 ounce cans, I love Organic
  • ยฝ cup sour cream I use full fat, may use Greek Yogurt too
  • 2-3 Key Limes zested (Persian limes may be used)
  • ยพ cup Key Lime juice* about 30 Key Limes or about 9 Persian limes, or if storebough I recommend Nellie and Joe's
  • 2 large egg yolks

Whipping Cream

  • 8 oz Heavy Whipping Cream
  • 1-2 teaspoons vanilla extract
  • 2-4 tablespoons powdered sugar
Get Recipe Ingredients

Instructions

GRAHAM CRACKER CRUST

  • Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve ยผ cup crumb mixture for topping, if desired.
    2 cups graham cracker crumbs, ยผ cup sugar, 6 Tablespoons butter
  • Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack. *If need to speed things up, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.

KEY LIME FILLING

  • Preheat oven to 350°F (175° C). Wash, dry and zest limes, set zest aside until ready to use. Squeeze ยพ cup of lime juice (about 24-30 key limes, or 6-9 Persian limes). See notes about bottled lime juice.
    ยพ cup Key Lime juice*
  • Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING. Whip until batter is thickened.
    2 cans sweetened condensed milk, ยฝ cup sour cream, 2-3 Key Limes, 2 large egg yolks
  • Pour Key Lime filling into COOLED graham cracker crust. Bake at 350° F (175° C) for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN.
    Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours, perferably 6 or more — if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.

WHIPPED CREAM AND GARNISH

  • While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.
    8 oz Heavy Whipping Cream, 1-2 teaspoons vanilla extract, 2-4 tablespoons powdered sugar
  • Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

MAKE MINI PIES | A reader split the batter between 12 mini pies and baked them on a cookie sheet for 8 minutes. They were perfect!
GLUTEN FREE | Swap GF Graham crumbs for regular.
EGG FREE | Omit eggs altogether; it should still set up but will not be as creamy.
KEY LIMES | You may substitute regular Persian Limes or purchase Key Lime Juice (usually on the baking isle; Nellie & Joe’s Key Lime juice is preferred). If using Persian limes and you want it more tart, add additional zest from 1-2 additional limes; you’ll need about 9 limes.
*Several readers have replaced the sour cream with full fat & 2% thick Greek yogurt (plain), which tasted great! I do not recommend using fat-free items in this dish.

Nutrition

Serving: 1slice | Calories: 447kcal | Carbohydrates: 64g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 271mg | Potassium: 379mg | Fiber: 1g | Sugar: 53g | Vitamin A: 558IU | Vitamin C: 12mg | Calcium: 263mg | Iron: 1mg
Slice of key lime pie topped with dollops of whipped cream and sliced limes.
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My Signature Recipes!

The recipes everyone asks for (plus a few I can't stop making)

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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Comments

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  1. Debbie

    Sat, Jul 5, 2025 at 7:40 am

    5 stars
    Delicious!!!

    Reply
    • KathleenKathleen Pope

      Sat, Jul 5, 2025 at 8:42 am

      Thank you, Debbie!!

      Reply
  2. Peggy

    Fri, Jul 4, 2025 at 8:08 pm

    5 stars
    This is an uncomplicated recipe. It is what my family unanimously say this is a make again pie. Thank you.

    Reply
    • KathleenKathleen Pope

      Sat, Jul 5, 2025 at 6:01 am

      Thank you, Peggy! ๐Ÿฅฐ

      Reply
  3. ANGELA

    Wed, Jun 11, 2025 at 5:45 pm

    5 stars
    Made this 3x already. Itโ€™s so easy and everyone loved it! Delicious!
    Thank you

    Reply
    • KathleenKathleen Pope

      Thu, Jun 12, 2025 at 7:31 pm

      Love hearing this Angela, thank you so so much for your sweet comment!

      Reply
  4. Tae

    Tue, May 27, 2025 at 11:10 am

    5 stars
    I will never want key lime pie at a restaurant again!! This recipe is magical!!! I made a Biscoff cookie pie crust that complements this recipe amazingly! Soooo good!!!!

    Reply
    • KathleenKathleen Pope

      Tue, May 27, 2025 at 1:17 pm

      Awe, Tae – you made my day!!! Thank you! I love it with a biscoff crust!! So yummy!

      Reply
  5. Jackie

    Sun, Apr 13, 2025 at 10:53 am

    Iโ€™d love to make the key lime pie in a 9×13 pan for a large Easter gathering. Have you ever tried it that way? Any recommendations would be appreciatedโ€ฆthanks!

    Reply
    • KathleenKathleen Pope

      Sun, Apr 13, 2025 at 11:02 am

      I have never done that Jackie, but I think it should work, Iโ€™d double the recipe and bake until just set and barely golden (not browned). Please let me know how it turns out!

      Reply
  6. Frank

    Fri, Mar 21, 2025 at 6:18 am

    5 stars
    Easy great directions very tasty

    Reply
    • KathleenKathleen Pope

      Fri, Mar 21, 2025 at 6:44 am

      Thanks Frank!!

      Reply
  7. Linda

    Sat, Mar 15, 2025 at 1:15 pm

    5 stars
    My key lime pie loving guests said it was the best they have ever had.

    Reply
    • KathleenKathleen Pope

      Sun, Mar 16, 2025 at 7:24 pm

      Love it Linda!!! Thank you!!

      Reply
  8. Kathy

    Sun, Feb 23, 2025 at 1:15 pm

    Creamy and delicious! I always get rave reviews when I serve this pie!!

    Reply
    • KathleenKathleen Pope

      Mon, Feb 24, 2025 at 3:09 pm

      I love rave reviews, thanks for your sweet comment, Kathy!!

      Reply
  9. Kathryn

    Sun, Dec 22, 2024 at 10:04 am

    5 stars
    I used a pre-made 9 inch crust and I had enough filling for two pies! Thank you for this recipe.

    Reply
    • KathleenKathleen Pope

      Sun, Dec 22, 2024 at 11:53 am

      Fantastic!! Yes the premade crusts are a bit shallower. So glad you loved it!!

      Reply
  10. Ki

    Mon, Dec 16, 2024 at 5:46 am

    5 stars
    Perfect!

    Reply
    • KathleenKathleen Pope

      Mon, Dec 16, 2024 at 5:53 am

      Thank you so much!!

      Reply
  11. Danielle Morrison

    Wed, Dec 11, 2024 at 4:31 pm

    5 stars
    Extremely easy to make and tastes wonderful!

    Reply
    • KathleenKathleen Pope

      Wed, Dec 11, 2024 at 4:33 pm

      Fabulous Danielle, love hearing that, thanks for your sweet comment!

      Reply
  12. V

    Sat, Nov 30, 2024 at 6:58 am

    5 stars
    Thank you Kathleen! My family and friends love it!

    Reply
    • KathleenKathleen Pope

      Sat, Nov 30, 2024 at 10:40 am

      Thanks so much!!

      Reply
  13. Staci

    Fri, Sep 6, 2024 at 8:19 am

    5 stars
    Made this for a 4th of July celebration only realizing after baking my crust that my graham cracker crumbs were stale. I still went ahead and used them since I had made the filling, hoping no one would notice! It was a huge hit! No one knew and it got rave reviews! Making again for a church function but bought fresh graham crackers! This is a top notch recipe!

    Reply
    • KathleenKathleen Pope

      Fri, Sep 6, 2024 at 9:26 am

      I hate it when that happens, but so glad nobody even noticed! Thanks for your sweet comment – appreciate that Staci!

      Reply
  14. Abby

    Wed, Aug 28, 2024 at 8:04 am

    5 stars
    Very tasty. Family who claimed they donโ€™t like key lime pie caught for the last slice. Success.

    Reply
    • KathleenKathleen Pope

      Wed, Aug 28, 2024 at 4:48 pm

      Love it!! Converts!! Thanks so much Abby!

      Reply
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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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