Imagine a dessert that combines the tangy zest of key lime pie with the comforting ease of a sheet cake - a culinary creation that promises to transport your taste buds to a tropical paradise with every single bite! This Key Lime Pie Sheet Cake with Graham Cracker Crust isn't just another dessert; it's a game-changing recipe that will become your new go-to crowd-pleaser for summer gatherings, potlucks, and spontaneous sweet cravings. With its perfect balance of creamy, citrusy filling and buttery graham cracker crust, this dessert is about to revolutionize your baking repertoire.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 15 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup key lime juice
- 1 can sweetened condensed milk
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking sheet or line it with parchment paper to ensure easy removal of the cake.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Press the graham cracker mixture evenly into the bottom of the prepared baking sheet, creating a uniform crust. Use the back of a spoon or a flat-bottomed measuring cup to compact the crumbs.
- In a large mixing bowl, whisk together granulated sugar and eggs until the mixture becomes light and slightly fluffy, about 2-3 minutes.
- Add sweetened condensed milk and key lime juice to the egg mixture. Whisk until all ingredients are completely incorporated and the mixture is smooth.
- Carefully pour the key lime batter over the prepared graham cracker crust, ensuring an even distribution across the entire sheet.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
- Remove from the oven and allow the cake to cool completely at room temperature, which will take approximately 1-2 hours.
- Once cooled, refrigerate the cake for at least 1 hour to help it set and enhance the flavors.
- Before serving, top the cake with generous dollops of whipped cream. For added presentation, you can garnish with lime zest or thin lime slices.
- Cut into squares and serve chilled. Store any leftover cake in the refrigerator, covered, for up to 3-4 days.
Tips
- Use fresh key lime juice if possible for the most vibrant, authentic flavor. While bottled juice works, fresh always tastes better.
- Ensure your eggs and butter are at room temperature before mixing to create a smoother, more even batter.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer that will hold together perfectly.
- Don't overbake! The cake should still have a slight jiggle in the center when you remove it from the oven. It will continue setting as it cools.
- For the most intense flavor, let the cake chill in the refrigerator for at least 2-3 hours before serving.
- If you want an extra decorative touch, consider using a piping bag to create beautiful whipped cream designs on top of your sheet cake.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
