Vanilla Bean Ricotta Pie

Why You’ll Love This Recipe

This Vanilla Bean Ricotta Pie stands out for its creamy texture and luxurious flavors. It’s not overly sweet, allowing the vanilla and citrus notes to shine. It’s also incredibly versatile, perfect for holidays, gatherings, or a simple weeknight indulgence. The pie can be made ahead of time, enhancing its flavor and making it convenient for busy schedules.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Filling:

• 1 cup whole milk ricotta cheese, drained

• 1 cup mascarpone cheese

• ¾ cup granulated sugar

• 3 large eggs

• 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)

• 1 tablespoon cornstarch

• ½ cup heavy cream

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Powdered sugar for dusting (optional)

Directions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan.

2. In a mixing bowl, beat ricotta, mascarpone, and sugar until smooth and creamy.

3. Add eggs one at a time, mixing after each addition. Stir in vanilla seeds (or extract), cornstarch, lemon zest, and lemon juice.

4. Fold in heavy cream.

5. Pour the filling into the pie crust and spread it evenly. Bake for 45-50 minutes, or until set but slightly jiggly in the center.

6. Let the pie cool at room temperature for 1 hour before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight.

7. For the topping, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe whipped cream over the chilled pie.

8. Dust with powdered sugar before serving.

Servings and Timing

• Servings: 8 slices

• Prep time: 15 minutes

• Cook time: 50 minutes

• Chilling time: At least 4 hours, preferably overnight

Variations

• Mascarpone Alternative: Use more ricotta or cream cheese if mascarpone is unavailable.

• Crust: Substitute with a graham cracker crust for a different texture.

• Flavors: Add a pinch of cinnamon or almond extract for an extra flavor layer.

Storage/Reheating

• Refrigerator: Store the pie covered in the fridge for up to 4 days.

• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months.

• Reheating: Let frozen slices thaw overnight in the fridge before serving.

FAQs

1. Can I use store-bought pie crust?

Yes, a store-bought crust works perfectly if you're short on time.

2. Can I make this pie ahead of time?

Absolutely! The pie tastes even better after chilling overnight.

3. What if I don’t have mascarpone?

You can replace it with more ricotta or use cream cheese for a denser texture.

4. Can I add fruit to the filling?

Yes! A few finely chopped strawberries or blueberries can add a fruity touch.

5. How do I prevent my pie from cracking?

Avoid overbaking the pie and let it cool gradually before refrigerating.

6. Can I use vanilla extract instead of a vanilla bean?

Yes, use 2 teaspoons of vanilla extract in place of the vanilla bean.

7. Can I freeze this pie?

Yes, you can freeze individual slices for up to 2 months.

8. Can I make this pie without lemon?

You can omit the lemon zest and juice, but the citrus adds a refreshing touch to the flavor.

9. Can I use a different type of crust?

Yes, graham cracker crust or any other favorite crust can work as a substitute.

10. How long should I chill the pie?

For the best flavor and texture, chill the pie for at least 4 hours, but overnight is ideal.

Conclusion

This Vanilla Bean Ricotta Pie is a delightful, creamy dessert that will leave a lasting impression on your guests. With its smooth ricotta and mascarpone filling, complemented by the delicate flavors of vanilla and citrus, it’s the perfect dessert for any occasion. Whether you make it ahead of time or enjoy it right after chilling, it’s sure to be a crowd-pleaser every time.

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