Description
Indulge in the delightful Limoncello Cream Pie, combining creamy vanilla ice cream with zesty lemon curd and the cheerful flavor of limoncello, all nestled in a buttery graham cracker crust.
Ingredients
Scale
1 quart vanilla ice cream softened
1/3 cup lemon curd divided
3 tablespoons limoncello
1 teaspoon grated lemon zest
1 graham cracker crust 9 inches
6 ounces white baking chocolate chopped
1 cup heavy whipping cream divided
1/4 cup marshmallow creme
Grated lemon zest optional
Instructions
- In a large bowl, mix the softened vanilla ice cream with 1/4 cup of lemon curd, limoncello, and grated lemon zest until well combined.
- Pour the mixture into the graham cracker crust and smooth the top. Freeze for at least 2 hours or until firm.
- In a microwave-safe bowl, melt the chopped white baking chocolate until smooth, stirring frequently.
- In a separate bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form, then fold in the marshmallow creme and melted chocolate until just combined.
- Spread the chocolate cream mixture over the frozen pie, smoothing it evenly.
- Return the pie to the freezer for another hour to set.
- Before serving, whip the remaining heavy whipping cream to soft peaks and dollop on top of the pie. Drizzle with the remaining lemon curd and garnish with additional grated lemon zest if desired.
Notes
For an extra zesty kick, consider adding more grated lemon zest to the filling or the topping. This pie is best served chilled and can be stored in the freezer for up to a week.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Limoncello Cream Pie, lemon dessert, ice cream pie, spring dessert, no-bake pie