Introduction: Limoncello Pie: Sweet and Tangy

About: engineer, foodie, artist
Once again, inspired by the Limoncello in the freezer, I decided to take-on a sweeter version.  This pie has a Limoncello custard filling.
Prep Time: 5 -10 minutes
Bake Time: 30 - 45 minutes

Total time: 35 - 55 minutes

(No Need to Roll) Flaky Limoncello Crust:
Makes 2 Crusts

  • 2 1/2 cups of all purpose flour
  • 2 sticks of unsalted butter
  • 1/3 tsp of table salt or 1 tsp of sea salt
  • 1 tbs of granulated sugar
  • 1/4 cup of Limoncello but you could use any other liquor or vodka
  • 2 tbs of water

**There is no need for rolling, unless you feel the need to be needlessly redundant, like me.  I find that the need to not roll is a plus! You do need to flour the pan, though. You press the doughy mixture into the pie pan.**

For the filling:
  • 4 eggs
  • 2 egg yolks
  • 1 1/2 cup sugar (edited)
  • 3/4 cup fresh lemon juice, strained (freshly squeezed preferred)
  • 1/2 cup heavy cream
  • 2 Tablespoons limoncello
  • 1 tsp of vanilla
  • 1/2 teaspoon sea salt
  • 2 drops of Yellow food coloring (optional)

Step 1: Flaky Lemoncello Pie Crust

I previously used this pie crust recipe with my Lemon Pi

(No Need to Roll) Flaky Limoncello Crust:
Makes 2 crusts for one or two pies
  • 2 1/2 cups of all purpose flour
  • 2 sticks of unsalted butter
  • 1/3 tsp of sea salt
  • 1 tbs of granulated sugar
  • 1/4 cup of Limoncello but you could use any other liquor or vodka
  • 2 tbs of water

**There is no need for rolling, unless you feel the need to be needlessly redundant, like me.  I find that the need to not roll is a plus! You press the doughy mixture into the pie pan.**

1. In a large bowl whisk the flour, salt, and sugar together.
2. Cut the sticks of butter into (1/2")^3 cubes, more or less
3. Mix the butter in with the flour and with a pastry blender blend the butter in.  This will make the flour "water proof"
4. Add the Limoncello and mix evenly with you hands, add the water.
5. Flour the pie pan.
6. Press the dough into the pan as seen in the images.

The mixture will not be dry or sticky (see images) your bowl will be clean.

Step 2: Lemoncello Custard Filling

For the filling:
  • 4 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 3/4 cup fresh lemon juice, strained
  • 1/2 cup heavy cream
  • 2 Tablespoons limoncello
  • 1 tsp of vanilla
  • 1/2 teaspoon sea salt
  • 2 drops of Yellow food coloring (optional)

1.  Preheat the oven at 350F.
2.  Whisk all the ingredients in a large bowl.
3.  Pour the mixture into your pie crust.
4.  Crimp the edges of the crust down.

Step 3: Bake, Cool and Eat

Bake in a preheated oven at 350F for 30-45 minutes.

Cool, refrigerate, and eat!
Decorate with confectioners sugar (optional).

Refrigerating it helps the pie not to fall apart when you cut it.
Serious Eats Pi Day Pie Contest

Runner Up in the
Serious Eats Pi Day Pie Contest