If you adore creamy desserts with a bright, citrusy kick, Baked Key Lime Pie Pudding is destined to become your new favorite treat. This pudding takes everything we love about classic key lime pie—the signature tang, the smooth filling, the irresistible graham cracker touch—and transforms it into a warm, spoonable, and utterly delightful comfort dessert. With its vibrant flavor and gorgeous presentation, it’s just the thing to impress at summer gatherings or enjoy as a well-earned personal indulgence.
Ingredients You’ll Need
The ingredients list for Baked Key Lime Pie Pudding is straightforward, but each component plays a starring role in creating that perfect contrast of tart, creamy, and sweet. Gather these kitchen essentials for a dessert that feels special, yet effortlessly simple.
- Sweetened condensed milk: Gives the pudding its velvety texture and signature richness that mimics the heart of a classic key lime pie.
- Egg yolks: Provide a luxurious, creamy consistency and add a beautiful golden hue.
- Key lime juice: Brings the bright, tangy citrus flavor—fresh is best, but bottled key lime juice will do in a pinch.
- Key lime zest: Intensifies the lime aroma and flavor, making every bite burst with freshness.
- Whole milk: Lightens the base without compromising creaminess; the higher fat content helps make the pudding extra smooth.
- Granulated sugar: Balances the tartness and adds a touch of sweetness that’ll keep you coming back for another spoonful.
- Salt: Just a tiny pinch to enhance all the pudding’s best flavors and round out the sweetness.
- Cornstarch: Helps thicken the pudding, giving it a luscious, scoopable texture.
- Unsalted butter: Swirled in at the end for added silkiness and a subtle hint of richness.
- Whipped cream: Fluffy, cool, and billows beautifully on top—don’t skip it!
- Crushed graham crackers: An irresistible crunchy finish that gives a perfect nod to classic key lime pie.
How to Make Baked Key Lime Pie Pudding
Step 1: Preheat and Prepare
Begin by setting your oven to 325°F (160°C). This gentle heat ensures that your Baked Key Lime Pie Pudding comes out creamy and softly set, rather than curdled or rubbery. Now’s the perfect moment to gather your ramekins or baking dish, a water bath pan, and all those fresh ingredients. A little prep makes the process a breeze!
Step 2: Mix the Citrus Base
In a medium mixing bowl, whisk together the sweetened condensed milk, luscious egg yolks, key lime juice, and zingy lime zest until the mixture is totally smooth and glossy. This is where the vibrant citrus flavor comes alive, promising every spoonful will be packed with summery goodness.
Step 3: Thicken the Pudding
In a separate medium saucepan, combine the whole milk, granulated sugar, a pinch of salt, and cornstarch. Set it over medium heat and whisk constantly—this keeps lumps at bay and encourages the mixture to gently thicken, about 5 to 7 minutes. You’ll know it’s ready when it coats the back of your spoon.
Step 4: Combine Both Mixtures
Take your thickened milk mixture off the heat, then slowly pour in the key lime mixture while whisking non-stop. This careful integration ensures an ultra-smooth pudding that bakes up just right, combining creamy and tangy notes with every bite.
Step 5: Pour and Bake in a Water Bath
Pour the finished pudding base into individual ramekins or a small baking dish. Place the vessel(s) in a larger baking pan and create a water bath by pouring hot water halfway up the sides. This step makes the magic happen—the water bath helps the Baked Key Lime Pie Pudding bake evenly and gently, preventing any cracks or overcooking. Bake for 25–30 minutes until the edges are set but the centers still wobble with a gentle jiggle.
Step 6: Cool, Chill, and Finish
Carefully remove the ramekins from the water bath (a kitchen towel helps!). Let them cool to room temperature, then refrigerate for at least two hours to allow the flavors to deepen and the texture to set to utter creaminess. Before serving, swoosh on plenty of whipped cream and shower with crushed graham crackers for that iconic pie finish.
How to Serve Baked Key Lime Pie Pudding
Garnishes
Dial up the wow factor for your Baked Key Lime Pie Pudding with a cloud of whipped cream and a shower of crushed graham crackers. Add a sprig of fresh mint or a paper-thin lime wheel for a little extra sparkle and color. Trust me, the finishing touches matter just as much for the eyes as they do for the palate!
Side Dishes
Since this pudding is the true star, serve it with something light. Think fresh mixed berries, a tiny fruit salad, or a shortbread cookie on the side. These subtle accompaniments bring out the best in every creamy, lime-laced bite, never stealing the spotlight.
Creative Ways to Present
Baked Key Lime Pie Pudding shines whether it’s tucked in a classic ramekin or served up parfait-style in fancy glasses. You can even layer it with crushed graham crackers and whipped cream in tiny jars for a picnic-friendly twist or a darling dinner party dessert bar. Playing with presentation lets you make this classic pudding your very own.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Baked Key Lime Pie Pudding tightly covered in the fridge for up to three days. The pudding actually deepens in flavor as it chills, so next-day treats can be even more satisfying! Just hold off on adding whipped cream and graham crackers until right before serving for the ultimate texture.
Freezing
If you have more pudding than you can eat within a few days, freezing is a smart option. Spoon cooled puddings into airtight containers, leaving a bit of room for expansion. Defrost overnight in the fridge; the texture softens slightly, but the taste is still a sunny delight.
Reheating
While this pudding is usually served chilled, you can gently reheat individual portions if you crave a warm, custardy treat. Microwave on low in short bursts, or heat in the oven at a low temperature. Always keep a watchful eye so you don’t overcook the eggy base.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes bring a special floral sharpness, regular limes are a great substitute and will still deliver a deliciously tangy Baked Key Lime Pie Pudding. Just try to use fresh juice for the best flavor.
What’s the best way to zest a lime without getting bitter pith?
Use a fine microplane or citrus zester, and lightly grate only the top green layer. Stop as soon as you see white—this pith is bitter and can muddle the pudding’s fresh, bright taste.
Can I make Baked Key Lime Pie Pudding ahead of time?
Yes, you can prepare this pudding up to a day in advance. Chill the baked pudding in the fridge, then just garnish before serving. It actually develops a deeper lime flavor if left overnight!
Why use a water bath when baking pudding?
A water bath ensures gentle, even heat, preventing the eggs from scrambling and helping your Baked Key Lime Pie Pudding come out delightfully creamy, never rubbery or cracked.
Is it possible to make this recipe dairy-free?
While traditional recipes rely on dairy for richness, you can swap in your favorite plant-based milks and vegan condensed milk. Just be aware, the flavor and texture may shift a bit, but it’s a fun experiment worth trying!
Final Thoughts
If you’re craving a decadent dessert that’s effortlessly impressive, Baked Key Lime Pie Pudding is a must-try. Each spoonful delivers that unmistakable key lime flair in the most velvety form. Don’t be surprised if this zesty pudding becomes a staple at your table—once you try it, you’ll want to share it with everyone you know!
Print
Baked Key Lime Pie Pudding Recipe
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the zesty and creamy delight of Baked Key Lime Pie Pudding, a refreshing twist on the classic dessert that’s perfect for any occasion.
Ingredients
Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
Pudding Base:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
For Serving:
- Whipped cream (for topping)
- Crushed graham crackers (for garnish)
Instructions
- Preheat the oven: Preheat to 325°F (160°C).
- Prepare the filling: Whisk sweetened condensed milk, egg yolks, key lime juice, and zest until smooth.
- Make the pudding base: Cook whole milk, sugar, salt, and cornstarch until thickened. Slowly whisk in the key lime mixture.
- Bake: Pour into ramekins, create a water bath, and bake for 25–30 minutes.
- Chill and serve: Cool, then refrigerate for at least 2 hours. Top with whipped cream and graham crackers before serving.
Notes
- For a deeper lime flavor, increase zest to 2 tablespoons.
- Pudding can be made a day ahead and stored covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cup
- Calories: 270
- Sugar: 28g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
