Description
Pecan Dump Cake is a rich, easy-to-make dessert featuring caramel-infused layers, crunchy pecans, and a golden, moist cake. With minimal effort and maximum flavor, it’s the perfect treat for fall gatherings or cozy nights at home.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Key Lime Filling:
- 28 ounces sweetened condensed milk
- ½ cup light sour cream
- ¾ cup key lime juice
- Zest from 2 regular limes or 4 key limes
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate.
-
Mix Dry Ingredients:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom and sides of the pie plate.
-
Prepare Filling:
- In a large bowl, whisk together sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth.
-
Bake:
- Pour the filling into the prepared crust and bake for 10 minutes.
-
Chill:
- Allow the pie to cool before refrigerating for 3 hours to set.
-
Prepare Whipped Cream:
- In a medium bowl, beat the whipping cream, powdered sugar, and vanilla until stiff peaks form.
-
Serve:
- Top the chilled pie with whipped cream and garnish with lime zest.
Notes
- Crust Alternatives: You can use Nilla wafers or digestive biscuits instead of graham crackers for variety.
- Flavor Variations: Combine key lime juice with lemon or orange juice for a unique citrus twist.
- Storage: Store the pie in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, Key Lime
