Limoncello Pie

This Limoncello Pie is made with a store-bought graham cracker crust, and filled with a creamy limoncello filling, then finished off with lemon slices. It's a great no-bake dessert!

Course Dessert

Cuisine American

Prep Time 15

Chill Time 2

Total Time 2 15

Servings Slices

Calories 297kcal

Equipment

Mixing Bowl
Electric mixer
Rubber spatula

Ingredients

1 store-bought graham cracker crust
8 ounces cream cheese softened
¼ cup limoncello liqueur
½ cup lemon pie filling
8 ounces Cool Whip thawed
Lemon slices for garnish

Instructions

In a large mixing bowl, combine the softened cream cheese, limoncello liqueur, and lemon pie filling. Beat with an electric mixer until light and fluffy.
Spoon the cream cheese mixture into the graham cracker crust, spreading it evenly with a spatula.
Top the cream cheese layer with the remaining lemon pie filling, spreading it out to cover the surface of the pie.
Dollop or pipe the Cool Whip over the lemon pie filling layer and gently spread it out to create an even layer.
Garnish the pie with additional Cool Whip and lemon slices for a decorative touch.
Refrigerate the pie for at least 2 hours, or until set.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition