Taste of Home
Limoncello Cream Pie
TOTAL TIME: Prep: 20 min. + freezing
YIELD: 8 servings.
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Ingredients
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1 quart vanilla ice cream, softened
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1/3 cup lemon curd, divided
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3 tablespoons limoncello
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1 teaspoon grated lemon zest
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1 graham cracker crust (9 inches)
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6 ounces white baking chocolate, chopped
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1 cup heavy whipping cream, divided
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1/4 cup marshmallow creme
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Grated lemon zest, optional
Directions
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1.
In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight.
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2.
In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.
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3.
In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour.
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4.
Remove from freezer 10 minutes before serving. If desired, top with lemon peel.
Nutrition Facts
1 piece (calculated without chocolate curls): 536 calories, 32g fat (17g saturated fat), 84mg cholesterol, 220mg sodium, 56g carbohydrate (46g sugars, 0 fiber), 5g protein.
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