Limoncello Cream Pie

Name: Limoncello Cream Pie
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

9 ingredients

4 steps

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

Directions

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.