Description

This Limoncello Cream Pie features a buttery graham cracker crust, silky lemon-limoncello filling, and fresh whipped cream. Easy to make and bursting with bright Italian flavor!

Ingredients

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

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Instructions

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.

Notes

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.

Prep Time: 20 minutes
Cook Time: 22–25 minutes + Chill Time: 4 hours
Category: Dessert
Method: Baking
Cuisine: Italian-American