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Limoncello Cream Pie Recipe

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★★★★★

4.7 from 119 reviews

Limoncello Cream Pie is a luscious frozen dessert combining smooth vanilla ice cream with tangy lemon curd and aromatic limoncello. Set in a crisp graham cracker crust and topped with a rich white chocolate and lemon-flavored whipped cream layer, this pie offers a refreshing and elegant treat perfect for warm days or special occasions.

Ingredients

Scale

Ice Cream Mixture

  • 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

Crust

  • 1 graham cracker crust (9 inches)

Chocolate Topping

  • 6 ounces white baking chocolate, chopped
  • 1/4 cup heavy whipping cream

Whipped Cream Topping

  • 3/4 cup heavy whipping cream (remaining cream after 1/4 cup used for chocolate)
  • 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 with half of the lemon curd (approximately 1/6 cup), all of the limoncello (3 tablespoons), and the grated lemon zest (1 teaspoon). Mix gently to blend flavors evenly without melting the ice cream. Spoon this mixture into the prepared 9-inch graham cracker crust, smoothing the top. Cover and freeze for several hours or overnight to firm up.
  2. Melt White Chocolate: In a microwave-safe bowl, combine the chopped white baking chocolate (6 ounces) with 1/4 cup of heavy whipping cream. Heat at 70% power in short bursts (15-30 seconds), stirring between each until completely melted and smooth. Set aside to cool to room temperature.
  3. Whip and Fold Cream Mixture: In a small bowl, beat the remaining 3/4 cup of heavy whipping cream until soft peaks form. Gently beat in 1/4 cup marshmallow creme until incorporated, then fold in the remaining lemon curd (approximately 1/6 cup). Using a spatula, fold half of this whipped cream mixture into the cooled white chocolate until just blended. Next, fold in the remaining whipped cream mixture, creating a fluffy, lemony cream topping.
  4. Top and Freeze: Spread or pipe the white chocolate and cream topping evenly over the frozen ice cream layer in the crust. Cover and freeze for at least 1 hour to allow the pie to set firmly.
  5. Serve: Remove the pie from the freezer about 10 minutes before serving to soften slightly for easier slicing. Optionally, garnish the top with additional grated lemon zest or lemon peel for a bright, decorative touch. Slice and enjoy this creamy, refreshing Limoncello Cream Pie.

Notes

  • For best results, use softened ice cream to easily combine ingredients without melting.
  • Microwave heating in short bursts prevents scorching the chocolate.
  • The pie should be kept frozen until 10 minutes before serving to ensure proper texture.
  • Garnishing with lemon zest adds a fresh aroma and visual appeal.
  • If limoncello is unavailable, lemon extract can be a substitute, but the flavor will be less authentic.

Keywords: Limoncello cream pie, frozen dessert, lemon pie, white chocolate pie, lemon curd recipe, summer dessert

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