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Limoncello Cream Pie Recipe

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This refreshing Limoncello Cream Pie combines creamy vanilla ice cream with the bright flavors of lemon curd and limoncello, layered in a crisp graham cracker crust and topped with a luscious white chocolate and whipped cream topping. Perfect for a light, citrusy dessert, this pie is easy to prepare and ideal for summer gatherings or special occasions.

Ingredients

Ice Cream Layer

  • 1 quart vanilla ice cream, softened
  • 1/6 cup lemon curd (half of 1/3 cup), divided
  • 3 tablespoons limoncello
  • 1 teaspoon grated lemon zest
  • 1 graham cracker crust (9 inches)

White Chocolate Topping

  • 6 ounces white baking chocolate, chopped
  • 1 cup heavy whipping cream, divided
  • 1/4 cup marshmallow creme
  • Remaining 1/6 cup lemon curd
  • Grated lemon zest, optional for garnish

Instructions

  1. Prepare Ice Cream Mixture: In a large bowl, combine the softened vanilla ice cream, half of the lemon curd (approximately 1/6 cup), all of the limoncello (3 tablespoons), and 1 teaspoon grated lemon zest. Mix thoroughly to incorporate the flavors evenly. Spoon this mixture into the graham cracker crust, spreading it evenly. Cover and place in the freezer for several hours or preferably overnight to allow the mixture to set and develop flavor.
  2. Melt White Chocolate: Place the chopped white baking chocolate and 1/4 cup of heavy whipping cream in a microwave-safe bowl. Heat in the microwave at 70% power in short bursts, stirring frequently until the chocolate is fully melted and smooth. Set the chocolate mixture aside to cool completely while you prepare the whipped cream topping.
  3. Prepare Whipped Cream Topping: In a small bowl, beat the remaining 3/4 cup of heavy whipping cream until soft peaks form. Gently beat in the marshmallow creme, then fold in the remaining lemon curd (about 1/6 cup). Using a spatula, fold half of this cream mixture into the cooled white chocolate mixture until just blended to create a smooth, creamy blend. Next, fold in the remaining whipped cream mixture carefully to maintain the airy texture. Spread or pipe this topping evenly over the set ice cream layer in the crust.
  4. Freeze and Serve: Return the assembled pie to the freezer and chill, covered, for 1 hour to firm up the topping. Before serving, remove the pie from the freezer 10 minutes in advance to soften slightly for easier slicing. Optionally, garnish with additional grated lemon zest for a fresh citrus aroma and decorative touch.

Notes

  • Soften the vanilla ice cream ahead of time to ensure easy mixing.
  • Use good quality limoncello for the best flavor impact.
  • The pie needs several hours or overnight freezing; plan ahead.
  • If you prefer a less sweet topping, adjust the amount of marshmallow creme accordingly.
  • Allow the pie to soften slightly before slicing to achieve clean cuts.

Find it online: https://lauracooks.com/limoncello-cream-pie-recipe/