Cooked - Limoncello Cream Pie with Toasted Almond Crust

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Limoncello Cream Pie with Toasted Almond Crust

8.0

1 ½ cups toasted almond flour

½ cup unsalted butter, melted

¼ cup granulated sugar

¼ teaspoon salt

1 ½ cups heavy cream

1 cup limoncello

1 cup mascarpone cheese

½ cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon

Preheat the oven to 350°F (175°C). In a mixing bowl, combine toasted almond flour, melted butter, granulated sugar, and salt. Press the mixture into a pie pan to form the crust. Bake for 10-12 minutes until golden. Cool completely.
In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, combine limoncello, mascarpone cheese, powdered sugar, vanilla extract, and lemon zest. Fold in the whipped cream gradually until well mixed.
Pour the limoncello mixture into the cooled almond crust. Refrigerate for at least 4 hours or until set. Serve chilled.
Add some toasted almonds and whipped cream.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇮🇹Italian

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 24 weeks ago

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