Name: Baked Key Lime Pie Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 can (14 oz) sweetened condensed milk; 1/2 cup key lime juice (fresh or bottled); 1 tablespoon key lime zest; 4 large egg yolks; 1/2 cup whole milk; 1/4 cup granulated sugar; pinch of salt; 1/2 teaspoon vanilla extract; Crushed graham crackers; Whipped cream (optional)

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If you love the sunny tang of citrus desserts or you’re just looking for a silky, spoonable summer treat, you’re about to meet your new favorite obsession: Baked Key Lime Pie Pudding. This recipe captures everything we love about the classic pie—zesty, creamy, and sweet with the perfect hint of tartness—but transforms it into an elegant, custardy pudding. It’s easy enough for a weeknight, but impressive (and utterly irresistible) for dinner guests. Once you give this pudding a try, you’ll find yourself craving its bright, luscious flavor again and again.

Baked Key Lime Pie Pudding Recipe - Recipe Image

Ingredients You’ll Need

This Baked Key Lime Pie Pudding calls for a handful of simple ingredients, but don’t be fooled—each one brings something special to the table, whether it’s creamy richness, citrus punch, or a hint of vanilla warmth. Here’s what you’ll need and why each is essential:

Sweetened condensed milk: Lends irresistible creaminess and natural sweetness, making the pudding smooth and rich.
Key lime juice: The star ingredient for that bright, tart, unforgettable flavor. Fresh is best, but bottled works well too.
Key lime zest: Adds aromatic oils and a little extra zing—you’ll taste the difference!
Egg yolks: Give the pudding its luscious, custardy texture and a gorgeous golden hue.
Whole milk: Softens the richness just enough for perfect spoonability. For lighter pudding, substitute with half-and-half.
Granulated sugar: Balances out the citrus tang; just enough for mellow sweetness.
Salt: Just a pinch enhances all the other flavors—don’t skip it!
Vanilla extract: Sneaks in warmth and rounds out the tartness.
Crushed graham crackers (optional): Adds a nostalgic crunch, reminiscent of classic pie crust.
Whipped cream (optional): For a fluffy, creamy finish that nobody can resist.

How to Make Baked Key Lime Pie Pudding

Step 1: Prep Your Oven and Ramekins

Start by preheating your oven to 325°F (160°C) so it’s good and hot when you’re ready. Lightly grease 4 ramekins (or a small, shallow baking dish) with a little butter or nonstick spray. This ensures that each serving of Baked Key Lime Pie Pudding slips out easily and maintains its silky texture.

Step 2: Whisk the Pudding Base

In a large mixing bowl, combine the sweetened condensed milk, key lime juice, zest, egg yolks, whole milk, granulated sugar, salt, and vanilla. Whisk everything together until it’s beautifully smooth—no streaks or lumps. You’ll notice the mixture start to thicken just a bit as the citrus juice meets the milk and eggs. That’s the magic starting to happen!

Step 3: Set Up Your Water Bath

Pour the pudding mixture into your prepared ramekins. Next, arrange the filled ramekins inside a larger roasting pan or deep baking dish. Here’s the trick: carefully pour hot water into the outer pan until it comes about halfway up the sides of the ramekins. This gentle water bath ensures your Baked Key Lime Pie Pudding cooks evenly and stays luxuriously creamy without any cracks or curdling.

Step 4: Bake to Custardy Perfection

Slide the whole setup into the oven and bake for 25 to 30 minutes. You’ll know it’s done when the edges are set but the centers still have a slight wobble—think soft custard, not dry cake. This is key for that melt-in-your-mouth experience! Carefully remove the ramekins from the water bath, and let them cool to room temperature.

Step 5: Chill and Dress It Up

Once cooled, transfer the puddings to the refrigerator and chill for at least 2 hours. This step helps the flavors meld and the texture to become ultra-smooth. Just before serving, let your creativity shine: add a generous spoonful of whipped cream and a sprinkling of crushed graham crackers for that iconic key lime pie finish.

How to Serve Baked Key Lime Pie Pudding

Baked Key Lime Pie Pudding Garnishes

Take your Baked Key Lime Pie Pudding from delicious to irresistible with the right toppings. Cloudy whipped cream and a scatter of golden graham cracker crumbs capture that essential pie feeling. If you want more color, add a scattering of extra lime zest or a thin slice of key lime right on top. Each garnish brings new texture and a pop of visual appeal—don’t be afraid to experiment!

Side Dishes

While this creamy pudding is a showstopper on its own, it also loves to be paired. Consider serving it with a light, crisp butter cookie for contrast, or a platter of fresh summer berries like raspberries and blueberries to boost the citrus notes. A cup of strong coffee or espresso offers a perfect, bittersweet balance to the pudding’s brightness.

Creative Ways to Present

Show off your Baked Key Lime Pie Pudding in adorable jars for a charming picnic treat, or layer it in parfait glasses with whipped cream and berries for a dramatic dinner party dessert. Mini tart shells also work wonders—just spoon the pudding inside and top with a swirl of cream and graham dust for an unforgettable bite-sized delight.

Make Ahead and Storage

Storing Leftovers

Any leftover Baked Key Lime Pie Pudding keeps beautifully in the refrigerator for up to 3 days. Simply cover each ramekin tightly with plastic wrap or a reusable lid to keep the custard fresh, creamy, and free from fridge odors. It’s just as luscious on day two—or three—as it was straight from the oven!

Freezing

While the texture is best enjoyed fresh, you can freeze Baked Key Lime Pie Pudding if needed. Place the cooled puddings in airtight, freezer-safe containers and freeze for up to one month. Thaw overnight in the refrigerator before serving. Note that freezing may alter the texture slightly, making it a bit denser, but the flavor will absolutely shine through.

Reheating

Prefer your pudding warm? Simply place a serving in a microwave-safe bowl and heat in short 10-second bursts until just warmed through—be careful not to overdo it, or you’ll lose that silky custard vibe. Alternatively, let the cold pudding stand at room temperature for 20 minutes to take the chill off before digging in.

FAQs

Can I use regular limes if I can’t find key limes?

Absolutely! While key limes have a unique floral tang that truly defines Baked Key Lime Pie Pudding, regular Persian limes work in a pinch. The flavor will be a touch different—still delicious and refreshing, just ever-so-slightly less intense.

Is Baked Key Lime Pie Pudding gluten-free?

Yes, the pudding itself is naturally gluten-free. Simply skip the graham cracker topping or seek out gluten-free cookies, and you’re good to go! It’s a wonderful dessert option for guests with dietary restrictions.

How far in advance can I make Baked Key Lime Pie Pudding?

You can prepare the puddings up to 2 days ahead! In fact, making them in advance gives the flavors more time to mellow and intensify. Just keep the ramekins covered and chilled until you’re ready to serve. Add toppings right before serving for best results.

Can I double the recipe for a crowd?

Definitely! This recipe doubles easily—just whisk everything together and divide among more ramekins or use a larger baking dish. Keep a close eye during baking, as larger dishes may need a couple extra minutes in the oven.

What’s the difference between pie and pudding in this recipe?

Classic key lime pie sits atop a crust, with a firmer, sliceable filling. Baked Key Lime Pie Pudding skips the crust and bakes in individual cups, resulting in a creamy, spoonable dessert with all the flavors of the original and none of the fuss.

Final Thoughts

If you’ve been searching for a dessert that’s bright, creamy, and just a little bit special, I can’t encourage you enough to whip up a batch of Baked Key Lime Pie Pudding. Whether you’re a citrus fanatic or new to key lime, this pudding is guaranteed to light up the table and win you rave reviews. Let every spoonful remind you that simple flavors—mixed with a little bit of love—always shine the brightest. Enjoy!

Baked Key Lime Pie Pudding Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 2 hours 45 minutes (includes chilling)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in this creamy and tangy Baked Key Lime Pie Pudding that captures the essence of a classic key lime pie in a delightful individual serving. This easy dessert is a perfect balance of sweet and citrus flavors.

Ingredients

Scale

Main Pudding:

1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice (fresh or bottled)
1 tablespoon key lime zest
4 large egg yolks
1/2 cup whole milk
1/4 cup granulated sugar
pinch of salt
1/2 teaspoon vanilla extract

For Topping:

Crushed graham crackers
Whipped cream (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C).
Mix the ingredients: Whisk together sweetened condensed milk, key lime juice, lime zest, egg yolks, milk, sugar, salt, and vanilla extract until smooth.
Prepare the ramekins: Pour the mixture into greased ramekins or a baking dish.
Create a water bath: Place ramekins in a larger pan and add hot water halfway up the sides of the ramekins.
Bake: Bake for 25–30 minutes until set.
Cool and chill: Let cool, then refrigerate for at least 2 hours.
Top and serve: Add crushed graham crackers and whipped cream before serving.