Description
A creamy Italian-style ricotta pie infused with fragrant vanilla bean and bright lemon zest, baked in a buttery crust. This delicate dessert is light yet rich and perfect for holidays or cozy family gatherings.
Ingredients
- 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
- 1 unbaked 9-inch pie crust
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
- In a large mixing bowl, whisk together the ricotta cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the scraped vanilla bean seeds, lemon zest, and lemon juice until evenly combined and fragrant.
- Pour in the heavy cream and whisk gently until the filling becomes silky and uniform.
- Pour the ricotta filling into the prepared pie crust and smooth the top with a spatula.
- Bake for 45–50 minutes, or until the center is just set and the top is lightly golden.
- Remove from the oven and allow the pie to cool completely before slicing so the filling can firm up.
- Dust lightly with powdered sugar before serving if desired.
Notes
- For extra flavor, add a small splash of vanilla extract along with the vanilla bean seeds.
- Ensure the ricotta is well drained to keep the filling smooth and not watery.
- Store leftover pie covered in the refrigerator for up to 3 days.
- This pie tastes even better chilled for a few hours before serving.
- Serve with fresh berries or whipped cream for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 110 mg
