Step 1: Prepare the Pie Filling

In a large bowl, combine:

softened vanilla ice cream

half of the lemon curd

limoncello

lemon zest

Mix until smooth and evenly combined.

Spoon the mixture into the graham cracker crust and spread evenly.

Cover and freeze for several hours or overnight until firm.

Step 2: Melt the White Chocolate

Place the white baking chocolate and ¼ cup heavy cream in a microwave-safe bowl.

Microwave at 70% power, stirring every 20–30 seconds, until melted and smooth.

Set aside and allow to cool slightly.

Step 3: Make the Cream Topping

In a small bowl, beat the remaining heavy whipping cream until soft peaks form.

Beat in the marshmallow creme until smooth.

Fold in the remaining lemon curd.

Step 4: Combine with Chocolate

Using a spatula, gently fold half of the whipped cream mixture into the cooled white chocolate mixture until blended.

Fold in the remaining whipped cream mixture to create a light, fluffy topping.

Spread or pipe the topping evenly over the frozen pie.

Freeze the pie again, covered, for 1 hour.

Step 5: Serve

Remove the pie from the freezer 10 minutes before serving.

Garnish with grated lemon zest if desired.

Slice and serve chilled.