Sunday, May 1, 2016

Limoncello Cream Pie

Limoncello Cream Pie
1 quart vanilla ice cream, softened
1/3 cup lemon curd, divided

3 tablespoons limoncello
1 teaspoon grated lemon peel
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 peel, optional
In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon peel. Spoon into crust. Freeze, covered, several hours or overnight.

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

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.

Remove from freezer 10 minutes before serving. If desired, top with lemon peel. Yield: 8 servings.

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