Dessert

Limoncello Cream Pie Recipe

Bymia larkspur November 28, 2025November 28, 2025

Introduction

Limoncello Cream Pie is a refreshing and indulgent dessert perfect for lemon lovers. Combining the tangy brightness of lemon curd and limoncello with creamy vanilla ice cream and white chocolate, this pie offers a delightful balance of flavors and textures.

The image shows a creamy lemon pie with three visible layers. The bottom layer is a golden-brown crumb crust, thick and even, forming the base and edge of the pie. Above it is a smooth, pale yellow lemon filling that fills the pan evenly. The top layer is a thick ring of white whipped cream piped around the edge, decorated with small, bright yellow lemon zest curls scattered over the cream. The pie is placed on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 for garnish

Instructions

Step 1: In a large bowl, combine the softened vanilla ice cream, half of the lemon curd, all of the limoncello, and the grated lemon zest. Mix thoroughly, then spoon the mixture into the graham cracker crust. Cover and freeze for several hours or overnight.
Step 2: Heat the chopped white chocolate with 1/4 cup of heavy cream in the microwave at 70% power until melted. Stir until smooth and set aside to cool.
Step 3: In a small bowl, beat the remaining 3/4 cup of heavy cream until soft peaks form. Beat in the marshmallow creme, then fold in the remaining lemon curd.
Step 4: Gently fold half of the cream mixture into the cooled chocolate mixture until just combined. Then fold in the remaining cream mixture. Spread or pipe this topping evenly over the frozen pie. Cover and freeze for 1 hour.
Step 5: Remove the pie from the freezer about 10 minutes before serving. If desired, garnish with additional grated lemon zest for a fresh touch.

Tips & Variations

For a boozy twist, add a little more limoncello, but be careful not to melt the ice cream.
Use a store-bought or homemade graham cracker crust depending on your time and preference.
Substitute marshmallow creme with whipped cream sweetened lightly with sugar for a different texture.
Decorate with fresh lemon slices or mint leaves for an elegant presentation.

Storage

Store the pie covered in the freezer for up to 3 days to maintain its creamy texture. To serve, thaw the pie at room temperature for about 10 minutes to soften slightly for easier slicing and best flavor. Avoid refreezing once thawed for optimal texture.

How to Serve

A creamy lemon pie with three clear layers: a golden-brown crumb crust at the bottom, a smooth pale yellow lemon filling in the middle, and a thick border of soft white whipped cream swirled decoratively around the edge. Small bright yellow lemon zest curls are scattered lightly over the whipped cream for a fresh touch. The pie is in a clear glass dish placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from being made ahead to allow flavors to meld and the texture to set firmly in the freezer.

Is limoncello necessary in the recipe?

Limoncello adds a distinctive lemon flavor and subtle alcohol warmth, but you can omit it or substitute with lemon juice for a non-alcoholic version, though the taste will be less rich.