Description
This classic Vanilla Bean Ricotta Pie features a creamy ricotta filling flavored with fresh vanilla bean, lemon zest, and lemon juice, baked to perfection in a flaky pie crust. It’s a delightful dessert that balances sweet and tangy flavors with a smooth, silky texture, perfect for any occasion.
Ingredients
Scale
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
Crust
- 1 unbaked 9-inch pie crust
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and position the unbaked pie crust into a 9-inch pie dish, ensuring it fits snugly and is ready for the filling.
- Mix ricotta and sugar: In a large mixing bowl, whisk together the ricotta cheese and granulated sugar until the mixture is smooth and creamy, which helps create a uniform texture for the filling.
- Add the eggs: Incorporate the eggs one at a time into the ricotta mixture, beating thoroughly after each addition to fully combine and allow the eggs to emulsify the filling.
- Flavor the filling: Stir in the scraped vanilla bean seeds, fresh lemon zest, and lemon juice, blending well to infuse the filling with aromatic vanilla and bright citrus notes.
- Add cream: Pour in the heavy cream and whisk the mixture until silky and completely combined, enhancing the pie’s richness and smoothness.
- Fill the crust: Pour the prepared filling into the pie crust, spreading it evenly and smoothing the top with a spatula to ensure an even bake.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the center is just set and the top turns a light golden color, indicating it is perfectly cooked through.
- Cool the pie: Remove the pie from the oven and allow it to cool completely, which helps the filling to firm up for clean slicing.
- Serve: Optionally dust the top with powdered sugar before slicing and serving, adding a touch of elegance and sweet finish to the pie.
Notes
- Make sure not to overbake; the center should be just set with a slight jiggle to maintain creaminess.
- Using fresh lemon zest and juice brightens the ricotta filling, balancing the richness.
- If you prefer a crispier crust, you can blind-bake the pie crust for 10 minutes before adding the filling.
- The vanilla bean seeds can be substituted with 1 teaspoon of pure vanilla extract if unavailable.
- Allowing the pie to cool completely before slicing ensures clean, neat slices.
