The Chew: Key Lime Pudding Recipe

The Chew: Key Lime Pudding

In honor of Carla Hall’s birthday, Michael Symon wanted to prepare a sweet dessert with a pucker. This recipe is perfect for the Dessert Blowout episode of The Chew. His Key Lime Pudding combines the perfect amount of tart, sweet, creamy, and crunchy to make a layered dessert that not only looks beautiful but tastes remarkable! This recipe is great for making a dessert for a party or a get-together, as long as you do a little planning. Everyone will love digging into the jars for each bite, as the bright flavor of key lime bursts in their mouths.

To find out how to make your own Key Lime Pudding, click next page.

The Chew: Key Lime Pudding Recipe Ingredients

For the Graham Cracker Streusel:

• 1 tbsp honey
• 1/4 tsp Kosher salt
• 1 tbsp unsalted butter
• 1 C graham crackers

For the Key Lime Pudding:

• 1 can sweetened condensed milk (14 oz)
• 1 tsp kosher salt
• 1 package mascarpone cheese – softened, 8 oz
• 1 tsp vanilla extract
• 5 tbsp key lime juice

For the Coconut Rum Whipped Cream:

• 1 tsp gelatin – powdered
• 1/4 C powdered sugar
• 1/4 C coconut rum
• 1 C heavy cream

To Garnish:

• coconut flakes – toasted

The Chew: Key Lime Pudding Recipe Directions

For the Graham Cracker Streusel:

1. Preheat the oven to 350 degrees
2. Line a baking sheet with parchment paper, then set aside
3. In the bowl of a food processor, pulse the graham crackers until finely ground
4. In a small saucepan, put the honey and butter, then heat over medium until melted
5. In a medium bowl, add the graham cracker crumbs, honey mixture, and kosher salt, then stir to dampen the crumbs
6. Spread the crumbs on a baking sheet
7. Put in the middle of the oven for 2-4 minutes
8. Remove the pan the stir the crumbs
9. Put back into the oven and bake an additional 2-4 minutes to toast
10. Let the crumbs cool completely

For the Key Lime Pudding:

1. In the bowl of a stand mixer fitted with a paddle attachment, add the mascarpone and beat on medium-high speed until light and fluffy, approximately 1-2 minutes
2. Add the sweetened condensed milk, kosher salt, and vanilla extract
3. Return to medium speed and mix to combine, scraping down the sides of the bowl as needed
4. Slowly add the key lime juice and mix on low until the juice has been incorporated
5. Put into a piping bag and store in the fridge until you’re ready to assemble

For the Coconut Rum Whipped Cream:

1. Put the bowl of a stand mixer in the fridge to chill
2. In a small bowl, add the rum and add the gelatin by sprinkling it over the surface
3. Let “bloom” for 2-3 minutes
4. When the gelatin has “bloomed” put in a small saucepan over medium heat until dissolved and smooth
5. Remove the chilled bowl from the fridge and add in powdered sugar and heavy cream
6. Put the bowl on a stand mixer fitted with the whisk attachment and whip on medium-high until you create soft peaks
7. Add the coconut rum mixture and keep whipping until light and fluffy, and able to hold its shape
8. Transfer the cream to a piping bag and store in the fridge until ready to assemble

To Assemble:

1. In five 8-oz mason jars, add 1 tbsp graham cracker streusel
2. Top the jar to evenly distribute the streusel
3. Pipe one inch of filling in an even layer over the crumbs
4. Repeat two more times, ending with the key lime pudding (you should have 1 1/2 inch of space at the top of the jar)
5. Top each jar with rum-whipped cream
6. Add toasted coconut flakes as garnish