Print

Vanilla Bean Ricotta Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vanilla Bean Ricotta Pie is a creamy and indulgent dessert featuring a rich ricotta and mascarpone filling, a buttery pie crust, and refreshing vanilla bean and citrus flavors. Perfect for holidays or gatherings, it's a light yet rich alternative to traditional cheesecakes.

Ingredients

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)

Instructions

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

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

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

  • Fold in heavy cream.

  • 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.

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

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

  • Dust with powdered sugar before serving.

Notes

  • If mascarpone is unavailable, substitute with more ricotta or cream cheese.

  • Use a graham cracker crust for a different texture.

  • The pie can be made ahead of time, enhancing its flavor.

Find it online: https://recipesbyjanet.com/vanilla-bean-ricotta-pie/