Our Key Lime Pie Pudding Is Guaranteed To Get All The Oohs & Aahs

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.

Yields: 6 servings

Prep Time: 20 mins

Total Time: 1 hour 50 mins

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 c.

    (150 g.) granulated sugar

  • 2 tbsp.

    finely grated Key lime zest

  • 4

    large egg yolks

  • 3

    large egg whites

  • 3 tbsp.

    all-purpose flour

  • 1 tsp.

    pure vanilla extract

  • Pinch of kosher salt

  • 1 c.

    whole milk

  • 1/3 c.

    plus 1 Tbsp. fresh Key lime juice

  • 1/8 tsp.

    cream of tartar

  • Confectioners sugar, for dusting

  • Homemade whipped cream, for serving

Directions

Graham Cracker Topping

  1. Preheat 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.

  2. Bake topping until fragrant and lightly toasted, about 10 minutes. Let cool.

Pudding

  1. Place 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).

  2. In a large bowl, rub sugar and zest until combined and fragrant. Cut 1 tablespoon butter into small pieces and rub into sugar mixture until distributed and mixture resembles wet sand.

  3. Add 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.

  4. In 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 egg whites until voluminous and hold soft peaks., 4 to 5 minutes more.

  5. Add 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 baking dish.

  6. Bake 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.

  7. Let cool 10 minutes, then dust with confectioners’ sugar. Top with graham cracker topping and dollop with whipped cream.

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