Carrie’s Experimental Kitchen

No Bake Limoncello Pie

No Bake Limoncello Pie is deliciously light and lemony. A perfect dessert option without using much needed oven space during the holidays.

No Bake Limoncello Pie | Carrie's Experimental Kitchen #dessert #lemon

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.

No Bake Limoncello Pie Closeup

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 (in my cookbook) 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.

No Bake Limoncello Pie is deliciously light and lemony. Click to Tweet

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. 😉

No Bake Limoncello Pie

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.

No Bake Limoncello Pie

For the filling, I blended cream cheese, sweetened condensed milk, Limoncello (an Italian liquor), lemon juice and zest; then poured it into the crust and allowed it to set for a few hours in the refrigerator. 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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3.23 from 18 votes
No Bake Limoncello Pie
No Bake Limoncello Pie
Prep Time
20 mins
Total Time
20 mins

No Bake Limoncello Pie is deliciously light and lemony. A perfect dessert option without using much needed oven space during the holidays.

Course: Dessert
Servings: 12
Author: Carrie's Experimental Kitchen
For the Crust
  • 2 c . Graham Cracker Crumbs
  • 1 Stick Melted Butter
For the Filling and Pie
  • 16 oz . Cream Cheese
  • 28 oz . Sweetened Condensed Milk
  • 1/4 c . Limoncello, Italian lemon liquor
  • 1/4 c . Fresh Lemon Juice
  • 1 tsp . Lemon Zest
For the Whipped Cream
For the Crust
  1. Preheat oven to 350 degrees F.
  2. Combine the graham cracker crumbs and butter together in a bowl; then press into a 10" pie plate. Bake for 5-8 minutes until crumbs start to brown. Remove from oven to cool completely.

For the Filling and Pie
  1. Add the cream cheese, milk, Limoncello, lemon juice and zest to a mixer and whip until creamy.
  2. Pour the mixture into a graham cracker crust and refrigerate for a minimum of 4 hours or overnight until ready to serve.

  3. Top pie with whipped cream before serving.
For the Whipped Cream
  1. Add the ingredients into a mixer and beat on high until stiff peaks form. Refrigerate until ready to use.
Recipe Notes

To save preparation time, you can also use a pre-made graham cracker crust and prepared whipped cream. You can also omit the limoncello and use all lemon juice in this recipe.

*Edited to Note: You must use a 10" or larger pie plate to make this recipe. Anything smaller and your pie may not set properly. 

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No Bake Limoncello Pie is deliciously light and lemony. A perfect dessert option without using much needed oven space during the holidays.

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  1. Chris
    March 31, 2015 at 8:28 pm - Reply

    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. 🙂

      April 1, 2015 at 5:54 am - Reply

      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! 🙂

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    June 2, 2015 at 5:01 am - Reply

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  3. Jill
    May 25, 2016 at 1:30 pm - Reply

    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
      May 25, 2016 at 8:57 pm - Reply

      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!!!

  4. Joyce Miller
    January 27, 2017 at 11:30 am - Reply

    Too sweet, didn’t thicken. Tasted good

    • Carrie's Experimental Kitchen
      January 27, 2017 at 12:01 pm - Reply

      I’m sorry the pie didn’t set for you Joyce. I found that if I didn’t use a 10″ or larger pie dish, I had the same issue. I’ve updated the recipe to reflect that as well.

  5. Sarah
    December 4, 2017 at 2:08 pm - Reply

    If I needed to make a few ahead of time, how long would they last?

  6. Sarah
    December 18, 2017 at 5:43 pm - Reply

    Have you made this in a springform pan? Would it hold up?

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