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Limoncello Cream Pie


  • 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


  • 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.
  • 2. In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.
  • 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.
  • 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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