No Bake Limoncello Pie is deliciously light and lemony. A perfect dessert option without using much needed oven space during the holidays.
Yes, it's true. I have another dessert recipe that has lemon in it that I want to share with you today. With Easter coming this weekend, who wouldn't want an easy, no bake dessert option like this No Bake Limoncello Pie!
I can go months without posting a single dessert recipe; then the mood strikes and I'm off baking again. But my kind of baking is ever so simple. Trust me.
I prefer experimenting with savory dishes where I can add whatever quantities I want versus perfecting a dessert recipe with exact measurements. A scientist I'm not.
However, when desserts are not overly complicated or don't contain a lot of ingredients or steps in their process, I'm all over them.
I wanted to make something similar to the White Chocolate Limoncello Cheesecake without having to utilize valuable oven space; especially since I'm having foot surgery this Friday.
My husband and the girls will be preparing Easter dinner this year for eleven people while I get to sit with my foot propped up watching it all take place.
Now mind you, my husband doesn't mind cooking and our girls know their way around the kitchen, but the last time they tried making me dinner, flames were shooting out of the kitchen as my husband was making fresh sautéed spinach with garlic.
Don't ask. I still don't know how he managed to do that! I'm sure they'll do fine, but I'm not one to sit around and watch; especially if you're in my kitchen. 😉
How do you make Limoncello Pie?
To make this No Bake Limoncello Pie, I started with a graham cracker crust. I made my own by pulsing graham crackers and mixing it with melted butter, but you can certainly save time by buying a pre-made graham cracker crust as well.
I didn't want to add the extra sugar to the crust as store bought crusts often contain.
For the filling, I blended cream cheese, sweetened condensed milk, Limoncello (an Italian liquor), lemon zest; then poured it into the crust and allowed it to set for a few hours in the refrigerator.
If you want a non-alcoholic version, you can use lemon juice instead. Once it was chilled and ready to serve, I topped the pie with homemade whipped cream.
This No Bake Limoncello Pie was delicious. So light and lemony, it definitely reminds me that Spring is in the air.
The entire pie took about 20 minutes to make before chilling and can be made the day before serving. ~Enjoy!
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No Bake Limoncello Pie
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
For the Filling and Pie
- 16 ounces cream cheese
- 14 ounces sweetened condensed milk
- ¼ cup limoncello, Italian lemon liquor
- 1 tablespoon lemon zest
For the Whipped Cream
- 1 cup heavy cream
- 3 tablespoons confectioner's sugar
- ¼ teaspoon vanilla extract
Instructions
For the Crust
- Preheat oven to 350 degrees F.
- Combine the graham cracker crumbs and butter together in a bowl; then press into a 8-inch pie plate. Bake for 5-8 minutes until crumbs start to brown. Remove from oven to cool completely.
For the Filling and Pie
- Add the cream cheese, milk, Limoncello, lemon juice and zest to a mixer and whip until creamy.
- Pour the mixture into a graham cracker crust and refrigerate for a minimum of 4 hours or overnight until ready to serve.
- Top pie with whipped cream before serving.
For the Whipped Cream
- Add the ingredients into a mixer and beat on high until stiff peaks form. Refrigerate until ready to use.
Notes
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Mary says
Made the pie but it never set up. So I tore it up and made little pudding cups with broken up graham cracker crusts on top. Tasted good. Think maybe more creme cheese or less liquid.
Carrie's Experimental Kitchen says
Mary I'm so terribly sorry! It should be 16 ounces of cream cheese. I made an error in the recipe card, but I've adjusted it for the future.
Trish savin says
The recipe calls for lemon juice but this isn’t mentioned in the ingredients. How much do I use. Also, someone used 1/2 cup limoncello instead of 1/4 cup. Which do you recommend?
Carrie's Experimental Kitchen says
I'd follow the recipe card and use 1/4 cup Limoncello only. If you don't want to use a liqueur, you can substitute lemon juice. Sorry for the confusion and I hope you enjoy the recipe!
Sarah says
Have you made this in a springform pan? Would it hold up?
Carrie's Experimental Kitchen says
No I haven't Sarah, but I don't think it would work. It's it's pretty liquidity so it may seep through.
Sarah says
If I needed to make a few ahead of time, how long would they last?
Carrie's Experimental Kitchen says
I would say 1-2 days should be fine.
Sarah says
Could they be frozen after they set up and thawed later like a cheesecake?
Joyce Miller says
Too sweet, didn't thicken. Tasted good
Jill says
How set up does this get? Wondering if I can make it on Friday night, refrigerate, (not in the crust) and pipe into individual trifles the next day? I am making a layered trifle (in individual cups) with angel food cake, some kind of limoncello cheesecake (hopefully this one) and alternating strawberries and blueberries that have been soaked in grand marnier. Thanks for your help!!
Carrie's Experimental Kitchen says
I haven't tried using the filling that way, but I don't see why it wouldn't work in a trifle. As long as it sits overnight, it should be thick enough for you to pipe into the individual dishes. It sounds amazing, let me know how it comes out!!!
Chris says
Oh wow, this light lemony pie looks perfect for the Easter table! I'll just have to keep the kiddos away from this one! 1/2 cup of Limoncello is a healthy shot of liquor. Perfect for the adults to enjoy!
Thanks for sharing. And best of luck with your surgery! Sit back this Sunday and let the family make the meal and cater to your every need. 🙂
carrieexpktchn@optonline.net says
Yes, it is more for the adults, but you could omit the limoncello and use all lemon juice if you'd like too so the kids can eat it as well. Thank you for the well wishes! 🙂