Description
This Vanilla Bean Ricotta Pie is a creamy, luscious dessert featuring smooth ricotta cheese infused with fragrant vanilla bean seeds and bright lemon zest and juice. Baked to perfection in a buttery pie crust, it offers a lightly golden top with a delicate, silky texture. Perfect for an elegant yet simple dessert that highlights fresh, natural flavors.
Ingredients
Scale
For the Filling
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 whole vanilla bean, seeds scraped
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream
For the Crust
- 1 unbaked 9-inch pie crust
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven and prepare crust: Preheat your oven to 350°F (175°C) and place the unbaked pie crust into a 9-inch pie dish, making sure it fits snugly and the edges are fluted if desired.
- Mix ricotta and sugar: In a large mixing bowl, whisk together the whole milk ricotta cheese and granulated sugar until the mixture is smooth, creamy, and free of lumps.
- Add eggs: Add the eggs one at a time to the ricotta mixture, beating well after each addition to ensure thorough incorporation and a smooth batter.
- Incorporate vanilla and lemon: Stir in the scraped vanilla bean seeds along with fresh lemon zest and freshly squeezed lemon juice to enhance the flavor with aromatic vanilla and bright citrus notes.
- Add heavy cream: Pour in the heavy cream and whisk everything together until the filling mixture is silky, fully combined, and slightly thickened.
- Fill the pie crust: Pour the creamy filling into the prepared pie crust, smoothing the top evenly with a spatula to create a flat surface for even baking.
- Bake the pie: Bake the filling for 45 to 50 minutes in the preheated oven until the center is just set—slightly firm but still wobbly—and the top turns a light golden color.
- Cool the pie: Remove the pie from the oven and allow it to cool completely at room temperature to let the filling fully set before slicing.
- Garnish and serve: Optionally dust the cooled pie with powdered sugar just before serving for a pretty finishing touch and added sweetness.
Notes
- Ensure the ricotta is well drained or patted dry to avoid excess moisture that can make the pie soggy.
- Use a whole vanilla bean for the best flavor, but high-quality vanilla extract can be substituted if necessary.
- Letting the pie cool completely before slicing helps maintain clean slices and proper texture.
- This pie is best enjoyed within 2 days of baking, stored covered in the refrigerator.
- For a gluten-free option, use a gluten-free pie crust.
