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Limoncello Cream Pie

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A cool, creamy limoncello cream pie with bright citrus flavor, smooth mousse-like filling, and a crisp graham cracker crust—perfect as a refreshing make-ahead dessert.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-bake / Freezing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 teaspoon grated lemon zest
  • 1 graham cracker crust (9 inches)
  • 1 cup heavy whipping cream, divided
  • 1 quart vanilla ice cream, softened
  • 6 ounces white baking chocolate, chopped
  • 1/4 cup marshmallow creme
  • 1/3 cup lemon curd, divided
  • 3 tablespoons limoncello
  • Additional grated lemon zest (optional, for garnish)

Instructions

  1. Soften the vanilla ice cream slightly until easy to mix but not melted.
  2. Heat 1/2 cup heavy cream in a saucepan over medium-low heat until hot (not boiling). Add white chocolate and stir until melted and smooth. Let cool slightly.
  3. In a large bowl, combine softened ice cream, marshmallow creme, 1/4 cup lemon curd, limoncello, lemon zest, and melted white chocolate mixture. Mix until smooth.
  4. In another bowl, whip the remaining 1/2 cup cream until soft peaks form, then gently fold into the mixture.
  5. Spoon filling into the graham cracker crust and spread evenly.
  6. Cover and freeze for about 4 hours or until firm.
  7. Before serving, let sit at room temperature for a few minutes. Top with remaining lemon curd and optional zest, then slice and serve.

Notes

  • For stronger citrus flavor, add extra lemon zest or swirl more lemon curd on top.
  • A vanilla wafer crust can be used instead of graham cracker crust.
  • Serve with whipped cream or fresh berries for an elegant presentation.
  • Store covered in the freezer for up to 1 week for best texture.
  • Let sit 10–15 minutes before slicing for easier serving.

Nutrition

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