If you’re searching for the ultimate citrus dessert, look no further than Baked Key Lime Pie Pudding. Creamy, zesty, and lightly sweet with a crisp graham cracker base, it’s everything you adore about classic Key lime pie, reimagined as a comforting pudding. This dish combines a silky smooth custard brightened by fresh lime and a tender crust, making every spoonful a little scoop of sunshine. Whether you serve it chilled for a summer dinner party or as an easy make-ahead treat, Baked Key Lime Pie Pudding is the dessert you’ll want to make again and again.
Ingredients You’ll Need
The charm of Baked Key Lime Pie Pudding lies in its simplicity: just a handful of pantry staples, each playing a starring role. These ingredients work together to transform into a dessert that’s creamy, tangy, and utterly irresistible.
- Sweetened Condensed Milk: Lends rich, silky sweetness and classic pie flavor to the pudding base.
- Key Lime Juice (fresh or bottled): Delivers the signature bright, tart citrus kick; fresh is best, but bottled works wonderfully if that’s what you have.
- Lime Zest: Intensifies the aroma and flavor for that unmistakably fresh taste.
- Large Egg Yolks: Provide richness and help set the pudding to a perfect creamy texture.
- Granulated Sugar: Balances the tartness and helps the custard set beautifully.
- Whole Milk: Makes the pudding light and custardy without being overly heavy.
- Vanilla Extract: Rounds out the flavors and adds a mellow, fragrant note.
- Salt: Enhances every flavor and prevents your pudding from tasting flat.
- Crushed Graham Crackers: Form a nostalgic, crunchy base just like your favorite pie crust.
- Melted Butter: Binds the graham cracker crumbs together for that crave-worthy, buttery layer.
- Whipped Cream (optional): For a luscious, fluffy finish and an extra touch of indulgence.
How to Make Baked Key Lime Pie Pudding
Step 1: Prepare Your Oven and Baking Dish
Set the scene by preheating your oven to 325°F (163°C). While the oven is warming up, gather your ramekins (or a small baking dish) and a larger pan for the water bath. This gentle baking method is essential for achieving that dreamy, custard-like texture without any cracks or curdling.
Step 2: Mix the Pudding Base
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, egg yolks, granulated sugar, milk, vanilla extract, and salt. Whisk until the mixture looks glossy and uniform—the aroma alone will have you swooning! This is where all those zesty, creamy elements come together for a pudding that tastes just like your favorite pie filling.
Step 3: Make the Graham Cracker Crust
In a separate bowl, combine the crushed graham crackers with the melted butter. Stir until every crumb is evenly coated and starts to clump together—this ensures you get a crisp, golden layer at the bottom of each serving.
Step 4: Assemble the Pudding
Spoon a thin layer of the buttery graham cracker mixture into the bottom of each ramekin (or across the bottom of your baking dish). Gently pour the lime pudding mixture over the crust, dividing it evenly between the servings. The crust will soak up a bit of the custard as it bakes, which makes every bite decadent and layered.
Step 5: Bake in a Water Bath
Carefully place the filled ramekins or dish into your larger pan. Pour hot water into the outer pan until it comes about halfway up the sides of the ramekins. The water bath is a simple trick that helps the Baked Key Lime Pie Pudding cook slowly and evenly, resulting in a smooth, velvety finish. Bake for 30 to 35 minutes, just until the center of each pudding is set but still slightly wobbly.
Step 6: Cool and Chill
Remove the puddings from the oven (and the water bath), then let them cool to room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours. Chilling helps the flavors meld and ensures the puddings set to their perfect, custardy consistency.
Step 7: Top and Serve
Just before serving, crown each pudding with a generous dollop of whipped cream and a sprinkle of fresh lime zest if you like. This final flourish is optional, but highly recommended for sheer visual and taste appeal.
How to Serve Baked Key Lime Pie Pudding
Garnishes
Baked Key Lime Pie Pudding is a stunner on its own, but a few thoughtful garnishes make it even more spectacular. Fresh whipped cream, extra lime zest, or even a few thin lime slices on top elevate the presentation and ramp up the fresh citrus aroma with every spoonful.
Side Dishes
For a well-rounded dessert course, serve your Baked Key Lime Pie Pudding alongside crisp butter cookies, tangy fresh berries, or a pitcher of sweet iced tea. The pudding’s brightness pairs beautifully with delicately sweet flavors and crunchy snacks.
Creative Ways to Present
Have fun by serving the pudding in tiny mason jars for a picnic-ready twist or in elegant stemmed glasses at a dinner party. Try layering pudding and graham crumbs in parfait glasses for a dramatic, eye-catching brunch treat. No matter how you present it, Baked Key Lime Pie Pudding always delivers a delightful surprise.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Key Lime Pie Pudding stores beautifully. Simply cover each ramekin (or your baking dish) tightly with plastic wrap or a lid and refrigerate for up to three days. The texture remains creamy and satisfying, making it perfect for do-ahead entertaining or indulgent midweek treats.
Freezing
While freezing is possible, the texture of the pudding may change slightly upon thawing, becoming a bit less silky. If you decide to freeze, wrap tightly and use within a month. Thaw overnight in the refrigerator for best results; fresh toppings like whipped cream can be added just before serving.
Reheating
This pudding is designed to be served chilled, but if you’d like to gently warm it, heat individual servings in the microwave at half power for 10 to 15 seconds. Be careful not to overheat or the custard may separate. Most fans prefer Baked Key Lime Pie Pudding straight from the fridge for its chill and refreshing zing.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes have a more floral, intense flavor, regular limes work perfectly as a substitute and yield delicious results. You might want to add a tiny bit extra zest to amp up that citrus punch.
Do I have to use a water bath?
Yes, the water bath is essential for the pudding’s success. It keeps the temperature gentle and even, preventing the custard from curdling or cracking while baking. It’s a simple step that makes a huge difference!
Can I make Baked Key Lime Pie Pudding ahead of time?
One of the best things about this dessert is how well it works as a make-ahead treat. Prepare and chill up to two days in advance, keeping them covered in the fridge until ready to serve. Just add fresh toppings when you’re ready to impress your guests.
What can I use instead of graham crackers?
If graham crackers aren’t available, you can substitute shortbread cookies, vanilla wafers, or even digestive biscuits. Crush them finely and mix with melted butter for a similarly delicious base.
How can I make the dessert more citrusy?
To turn up the citrus flavor, add up to a half tablespoon more lime zest to the custard mix, or sprinkle extra zest on top before serving. The aroma and flavor will be wonderfully bright and punchy.
Final Thoughts
If you’ve ever wished you could eat Key lime pie with a spoon, Baked Key Lime Pie Pudding is your dream come true. Tart, creamy, and just sweet enough, it’s a dessert that brings a burst of sunshine to any table. Give it a try—you’ll find yourself returning to this recipe every time you’re craving something fresh, fun, and absolutely unforgettable.
Print
Baked Key Lime Pie Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful tanginess of this Baked Key Lime Pie Pudding, a creamy and zesty dessert that will brighten any meal.
Ingredients
Pudding:
- 1 cup sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon lime zest
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Graham Cracker Crust:
- 1 cup crushed graham crackers
- 2 tablespoons melted butter
Topping:
- Whipped cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Mix the Pudding: Whisk together the sweetened condensed milk, key lime juice, lime zest, egg yolks, sugar, milk, vanilla extract, and salt until smooth.
- Prepare the Crust: Mix crushed graham crackers with melted butter and layer in ramekins.
- Fill and Bake: Pour pudding over crust, create a water bath, and bake for 30-35 minutes.
- Cool and Chill: Let cool, then refrigerate for at least 2 hours.
- Top and Serve: Add whipped cream and lime zest before serving.
Notes
- If key lime juice is unavailable, regular lime juice can be used as a substitute.
- For a more intense citrus flavor, increase the lime zest slightly.
- Puddings can be made ahead and kept covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 ramekin
- Calories: 340
- Sugar: 29g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
