Description
A creamy and lightly sweet ricotta pie infused with real vanilla bean and fresh lemon zest, baked in a buttery crust. This classic Italian-style dessert is smooth, fragrant, and perfect for holidays or 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).
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the scraped vanilla bean seeds, lemon zest, and lemon juice until evenly incorporated.
- Pour in the heavy cream and mix until the filling is smooth and well combined.
- Place the unbaked pie crust into a 9-inch pie dish if not already fitted. Pour the ricotta filling into the crust and smooth the top.
- 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.
- Dust lightly with powdered sugar before serving if desired.
Notes
- For a smoother texture, strain the ricotta through a fine mesh sieve before mixing.
- If vanilla beans are unavailable, substitute with 1 teaspoon pure vanilla extract.
- Allow the pie to chill in the refrigerator for at least 2 hours for cleaner slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Serve with fresh berries or whipped cream for extra flavor.
- 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: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 115 mg
