If you closed your eyes and tasted the Mascarpone Limoncello Pie pictured below, you could easily mistake it for the best Key Lime Pie ever. The crust is ground-up toasted pecans and coconut crisp cookies blended with butter and sweetened coconut. The filling starts by whipping heavy cream to soft peaks and then whisking in mascarpone, condensed milk, lemon zest, lemon juice, and Limoncello. The filling and crust are combined and placed in a freezer for at least 3-4 hours. We're not big dessert eaters, but there wasn't a crumb left.
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