Limoncello Cream Pie Recipe

Limoncello Cream Pie is a silky, dreamy dessert that brings the sunny flavors of Italy right to your table! With a buttery graham cracker crust, a velvety limoncello-infused filling, and clouds of fresh whipped cream on top, this pie is pure sunshine in every bite.

Why You’ll Love This Recipe

This isn’t just another lemon pie — it’s an experience. The limoncello adds a sophisticated twist with its sweet citrus aroma and gentle boozy warmth, while the creamy custard filling practically melts on your tongue. The buttery graham cracker crust is the perfect foundation, and the homemade whipped cream on top.

Plus, it’s made with simple ingredients you can find at any grocery store, comes together in under 30 minutes of hands-on time, and the hardest part is just waiting for it to chill. If you love lemon desserts, this one’s about to become your new obsession.

Print

Ingredient List

For the Crust:

• 1¾ cups graham cracker crumbs (or digestive biscuit crumbs)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Limoncello Filling:

• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• ½ cup limoncello liqueur
• Zest of 1–2 lemons (about 1–2 tablespoons)
• ¼ cup fresh lemon juice (about 2 lemons)
• Pinch of salt

For the Optional Topping:

• 1 cup heavy whipping cream
• 2–3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Lemon zest or thin lemon slices for garnish

Friendly Notes: Don’t have limoncello? You can substitute it with vodka and extra lemon zest, though you’ll miss that signature Italian sweetness. For a gluten-free version, use gluten-free graham crackers or almond flour crust!

Why These Ingredients Work

Graham cracker crumbs create a sweet, slightly crunchy base that holds up beautifully without getting soggy. The melted butter binds everything together and adds richness.

Sweetened condensed milk is the secret to that ultra-creamy, custard-like texture without needing a water bath or complicated techniques. The egg yolks add richness and help the filling set perfectly.

Limoncello is where the magic happens — it’s a sweet Italian lemon liqueur that infuses the filling with bright citrus flavor and a subtle warmth. Combined with fresh lemon juice and zest, you get layers of lemony goodness that aren’t too tart or too sweet.

That pinch of salt? It balances the sweetness and makes all the citrus flavors pop even more!

Essential Tools and Equipment

• 9-inch pie plate
• Medium mixing bowls
• Whisk (or electric mixer for the whipped cream)
• Measuring cups and spoons
• Microfiber zester or fine grater
• Citrus juicer (or just your hands!)
• Rubber spatula

How To Make Limoncello Cream Pie

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). This ensures your crust bakes evenly and gets that perfect golden color.

Step 2: Make the Graham Cracker Crust

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand and holds together when squeezed. Press it firmly into the bottom and up the sides of your 9-inch pie plate — use the bottom of a measuring cup to really pack it in!

Step 3: Bake the Crust

Pop the crust into your preheated oven for 8–10 minutes until it’s set and lightly golden. You’ll smell that buttery, toasty goodness! Remove it and let it cool while you make the filling.

Step 4: Whisk Together the Filling Base

In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth and creamy.

Step 5: Add the Citrus Magic

Add the limoncello, fresh lemon zest, lemon juice, and a pinch of salt to the bowl. Whisk everything together until it’s completely combined and silky smooth. The mixture will be pourable and smell absolutely amazing.

Step 6: Fill and Bake

Pour the filling into your cooled crust. Give the pie plate a gentle shake to level it out. Bake for 12–15 minutes — the center should look just set but still have a slight jiggle. Don’t overbake! It will firm up as it cools.

Step 7: Cool and Chill

Let the pie cool to room temperature on your counter, then cover it and refrigerate for at least 3–4 hours, or overnight if you can wait. This chilling time is crucial for the filling to set properly!

Step 8: Make the Whipped Cream Topping

When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe it over the chilled pie, then garnish with lemon zest or thin lemon slices for that gorgeous finishing touch.

You Must Know

The pie MUST chill completely before slicing, or your beautiful filling will turn into a runny mess. I know it’s hard to wait, but trust me on this one! Overnight is even better if you have the time.

Use room temperature egg yolks — they incorporate more smoothly into the condensed milk and create a silkier filling.

Don’t skip zesting the lemons first before you juice them! It’s so much easier when the lemons are whole.

Personal Secret: I like to brush the baked crust with a thin layer of melted white chocolate before adding the filling. It creates a moisture barrier and adds a subtle sweetness that pairs beautifully with the lemon!

Pro Tips & Cooking Hacks

• For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.
• Prevent cracking by not overbaking — remember, a slight jiggle in the center is perfect!
• Make your own graham cracker crumbs by pulsing whole crackers in a food processor. You’ll need about 12–14 full crackers.
• Common mistake to avoid: Don’t use bottled lemon juice! Fresh is essential for bright, vibrant flavor.
• Quick shortcut: Use a store-bought graham cracker crust if you’re short on time — just blind-bake it for 5 minutes before filling.

Flavor Variations / Suggestions

Limoncello Raspberry Cream Pie: Swirl a few tablespoons of seedless raspberry jam into the filling before baking for a beautiful marbled effect and fruity twist.

Meyer Lemon Version: Swap regular lemons for Meyer lemons for a sweeter, more floral flavor.

Chocolate Crust: Use chocolate graham crackers or Oreo crumbs instead for a chocolate-lemon combo.

Coconut Limoncello Pie: Add ¼ cup toasted coconut to the crust and sprinkle more on top of the whipped cream.

Booze-Free Option: Replace the limoncello with ½ cup lemonade plus 1 teaspoon lemon extract.

Make-Ahead Options

This pie is PERFECT for making ahead! In fact, it tastes even better the next day when the flavors have had time to meld.

The crust can be baked up to 2 days ahead. Just wrap it tightly and store at room temperature.

The whole pie (without whipped cream) can be made up to 3 days in advance. Keep it covered in the fridge.

To freeze: Wrap the pie (without topping) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge, then add fresh whipped cream before serving.

Recipe Notes & Baker’s Tips

• The filling will look quite liquid when you pour it in — this is normal! It sets beautifully as it bakes and chills.
• If you can’t find limoncello, check the liqueur section near vodka and rum at your grocery store. Popular brands include Pallini and Caravella.
• This pie slices best when completely cold, so serve it straight from the fridge.
• The whipped cream topping is optional but highly recommended — it balances the tartness perfectly!

Serving Suggestions

Serve this beauty chilled with a cup of espresso or cappuccino for an authentic Italian experience. It’s stunning at summer gatherings, spring brunches, Easter dinners, or any time you want to impress with minimal effort.

For an extra-fancy presentation, serve each slice with fresh berries on the side — blueberries and raspberries are gorgeous against the bright yellow filling. A small sprig of mint adds a pop of color too!

This pie also pairs wonderfully with a glass of prosecco or a limoncello spritz for a truly indulgent dessert experience.

How to Store Your Limoncello Cream Pie

Refrigerator: Store covered in the fridge for up to 4 days. The pie actually gets even better after a day or two!

Freezer: Freeze the pie without whipped cream topping for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

Reheating: This is a chilled pie, so no reheating needed! Serve it cold straight from the fridge.

Whipped cream note: If you’ve already added whipped cream, the pie is best enjoyed within 2 days. The cream can start to weep after that.

Allergy Information

Contains: Dairy (butter, condensed milk, cream), eggs, gluten (graham crackers), alcohol (limoncello)

Dairy-free option: Use dairy-free butter and coconut cream for the crust and topping. Substitute the sweetened condensed milk with sweetened condensed coconut milk.

Gluten-free option: Use gluten-free graham crackers or make an almond flour crust (1¾ cups almond flour, ¼ cup sugar, 6 tablespoons melted butter).

Egg-free: Unfortunately, the egg yolks are essential to this recipe’s structure and can’t be easily substituted.

Alcohol-free: Replace limoncello with ½ cup lemonade plus 1 teaspoon lemon extract and an extra tablespoon of lemon zest.

Questions I Get Asked A Lot

Can I taste the alcohol in this pie?

You’ll taste a subtle boozy warmth, but it’s not overpowering at all! The alcohol flavor mellows beautifully when baked. If you’re concerned, you can reduce the limoncello to ⅓ cup and add a bit more lemon juice.

My filling didn’t set — what happened?

This usually means the pie wasn’t chilled long enough or was overbaked and curdled slightly. Make sure you bake just until the center has a slight jiggle, then chill for at least 4 hours (overnight is best!).

Can I use bottled lemon juice?

I really don’t recommend it. Fresh lemon juice makes ALL the difference in brightness and flavor. Bottled juice can taste flat or artificial next to the limoncello.

Do I have to make the whipped cream topping?

Technically no, but I highly encourage it! The light, sweet cream balances the tart filling perfectly. You could also use stabilized whipped cream or even a store-bought whipped topping in a pinch.

Can I make mini pies instead of one large pie?

Absolutely! Use a muffin tin lined with cupcake liners, press the crust into each cup, and divide the filling among them. Bake for 10–12 minutes. You’ll get about 12 mini pies — perfect for parties!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Limoncello Cream Pie turned out.