Creamy Vanilla Bean Ricotta Pie
Ingredients:
1 unbaked 9-inch pie crust (homemade or store-bought)
For the Filling:
1 cup whole milk ricotta cheese, drained
1 cup mascarpone cheese (for extra creaminess)
¾ cup granulated sugar
3 large eggs
1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)
1 tablespoon cornstarch (for stability)
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:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie pan and set it aside.
Step 2: Prepare the Filling
In a mixing bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla bean seeds (or vanilla extract), cornstarch, lemon zest, and lemon juice, mixing until well incorporated.
Gently fold in the heavy cream to create a rich, creamy texture.
Step 3: Fill & Bake
Pour the filling into the prepared pie crust and spread it evenly.
Bake for 45–50 minutes, or until the pie is set with a slight jiggle in the center.
Remove from the oven and let it cool at room temperature for 1 hour.
Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 4: Prepare the Whipped Cream Topping
In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Step 5: Serve & Enjoy
Dust with powdered sugar if desired for a bakery-style touch.
Slice and serve chilled for a velvety, creamy dessert.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 5 hours 5 minutes (includes chilling)
Kcal: Approximately 380 per serving | Servings: 8 See less