Description
A creamy and elegant ricotta pie infused with real vanilla bean and bright lemon, baked in a buttery crust. This dessert offers a perfect balance of light texture and rich, comforting flavor.
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) and place the unbaked pie crust into a 9-inch pie dish.
- 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.
- Stir in the vanilla bean seeds, lemon zest, and lemon juice.
- Pour in the heavy cream and whisk until the mixture is silky and fully combined.
- Pour the filling into the prepared pie crust and smooth the top evenly.
- Bake for 45 to 50 minutes, until the center is just set and the top is lightly golden.
- Allow the pie to cool completely before slicing.
- Dust with powdered sugar before serving if desired.
Notes
Drain ricotta if it appears watery for a thicker filling.
Vanilla extract can be substituted for vanilla bean if needed.
Add a pinch of cinnamon or nutmeg for a warmer flavor variation.
Swap or combine lemon zest with orange zest for a citrus twist.
Store covered in the refrigerator for up to 4 days.
Serve chilled or let sit at room temperature for 15–20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 110 mg
