Jump to recipe
Related Video: Key Lime Pie
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 50 mins
Cal/Serv:
371
The perfect dessert for end-of-summer, this dreamy, creamy, citrus-packed baked Key lime pudding will definitely elicit all the "oohs" and "aahs" at your next get-together. Served warm from the oven with a dusting of confectioners’ sugar, a dollop of homemade whipped cream, and toasty graham cracker crumbs, this decadent lime-infused pudding is incredibly impressive yet deceptively simple (we won't tell!).
The beauty of this pudding is that it separates into two layers while baking—a light and springy layer on top with an ultra-creamy, custardy layer on the bottom. And while these two layers are certainly a perfect pair on their own, we couldn’t help ourselves but to add a few more in the form of velvety whipped cream and a crunchy graham cracker topping (which definitely gives off a Key lime pie vibe, and we’re totally here for it). If you're more of a pie filling type of person, feel free to skip the graham cracker topping and go straight for the whipped cream.
If you can’t find Key limes at the grocery store, don’t sweat it. Regular limes, or even lemons, work just as well. Be sure to zest your limes before juicing. And speaking of juicy limes, here’s a quick tip to get the most out of your citrus: Pop them in the microwave for 10 to 15 seconds and firmly roll on the countertop before juicing.
Made this recipe? Let us know in the comments below.
Advertisement - Continue Reading Below
Ingredients
Graham Cracker Topping
- 9
graham crackers sheets, crushed into crumbs
- 3 Tbsp.
unsalted butter, melted
- 1 Tbsp.
granulated sugar
Pinch of kosher salt
Pudding
- 1 Tbsp.
unsalted butter, softened, plus more for dish
- 3/4 cup
(150 g.) granulated sugar
- 2 Tbsp.
finely grated Key lime zest
- 4
large egg yolks
- 3 Tbsp.
all-purpose flour
- 1 tsp.
pure vanilla extract
Pinch of kosher salt
- 1 cup
whole milk
- 1/3 cup
plus 1 Tbsp. fresh Key lime juice
- 3
large egg whites
Confectioners' sugar, for dusting
Homemade whipped cream, for serving
Directions
Graham Cracker Topping
- Step 1Preheat oven to 325°. In a medium bowl, toss graham cracker crumbs, butter, sugar, and salt until combined. Spread in an even layer on a parchment-lined baking sheet.
- Step 2Bake topping until fragrant and lightly toasted, about 10 minutes. Let cool.
Pudding
- Step 1Place a rack in center of oven; increase temperature to 350°. Grease a 9" (2"-deep) glass or ceramic pie dish with butter (or any baking dish that holds about 5 cups in volume).
- Step 2In a large bowl, rub granulated sugar and zest until fragrant. Cut 1 tablespoon butter into small pieces and rub into sugar mixture until distributed and mixture resembles wet sand.
- Step 3Add egg yolks, flour, vanilla, and salt and whisk to combine, then whisk in milk. While whisking, gradually stream in lime juice until combined and smooth.
- Step 4In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat egg whites on medium-low speed until frothy, about 1 minute. Increase speed to medium and continue to beat until voluminous and hold soft peaks, 4 to 5 minutes more.
- Step 5Add whipped egg whites to lime juice mixture. Gently fold with a rubber spatula until just combined; mixture should be light and airy with no pockets of egg whites or streaks of liquid remaining. Pour into prepared dish.
- Step 6Bake pudding, tenting with foil during the last 5 minutes if browning too quickly, until golden brown, top is just set, and pudding maintains a gentle wobble, about 40 minutes.
- Step 7Let cool 10 minutes, then dust with confectioners’ sugar. Top with graham cracker topping and dollop with whipped cream.
Advertisement - Continue Reading Below
Mason Jar Ice Cream
15 Editor-Approved No-Bake Desserts
39 Best Summer Pie Recipes
5 Ways To Upgrade Your Boxed Brownies
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below