Limoncello Cream Pie

• 1 quart vanilla ice cream, softened
• 1/3 cup lemon curd, divided
• 3 tablespoons limoncello
• 1 teaspoon grated lemon zest
• 1 graham cracker crust (9 inches)
• 6 ounces white baking chocolate, chopped
• 1 cup heavy whipping cream, divided
• 1/4 cup marshmallow creme
• Grated lemon zest, optional

1. In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight.
2. In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.
3. In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour.
4. Remove from freezer 10 minutes before serving. If desired, top with lemon peel.

vanilla ice cream, lemon curd, limoncello, lemon zest, graham cracker crust, white baking chocolate, heavy whipping cream, marshmallow creme, lemon zest

Taken from www.tasteofhome.com/recipes/limoncello-cream-pie/ (may not work)