Description

Indulge in this creamy, zesty Limoncello Cream Pie that combines the vibrant flavors of limoncello and lemon curd with rich vanilla ice cream, 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 2 tablespoons of lemon curd, limoncello, and grated lemon zest until well combined.
Pour the ice cream mixture into the graham cracker crust and smooth the top with a spatula. Freeze for at least 2 hours, or until firm.
In a heatproof bowl, melt the white baking chocolate over simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, whip 3/4 cup of heavy cream until stiff peaks form. Gently fold in the melted chocolate and marshmallow creme until combined.
Spread the chocolate cream mixture over the frozen pie and return it to the freezer for at least an hour until set.
Before serving, garnish with extra lemon curd, whipped cream, and grated lemon zest if desired.

Notes

For a more intense lemon flavor, increase the amount of lemon zest or lemon curd to taste. Let the pie sit at room temperature for a few minutes before slicing for easier serving.

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, summer dessert, no-bake dessert