Introduction
If you love creamy, melt-in-your-mouth desserts, this Creamy Vanilla Bean Ricotta Pie is the ultimate treat! With a luscious ricotta and mascarpone filling, a buttery crust, and a soft whipped cream topping, this pie is both indulgent and light. The subtle notes of vanilla and citrus create an unforgettable flavor, making it perfect for any occasion—whether you’re hosting a dinner party, celebrating the holidays, or simply craving a homemade dessert.
This classic Italian-inspired ricotta pie is a wonderful alternative to traditional cheesecakes. Unlike heavy, dense cheesecakes, this pie is airy, smooth, and delicately sweet. The addition of mascarpone enhances the creaminess, while fresh lemon zest adds a refreshing twist. Whether you enjoy it with a cup of coffee or as a show-stopping dessert, this pie is guaranteed to impress.
Why You’ll Love Vanilla Bean Ricotta Pie
- Incredibly Creamy Texture – The ricotta and mascarpone blend creates a silky-smooth consistency.
- Rich Vanilla Flavor – Using real vanilla bean seeds elevates the taste, making it aromatic and luxurious.
- Perfectly Balanced Sweetness – It’s not overly sweet, allowing the vanilla and citrus to shine.
- Great for Any Occasion – Ideal for holidays, special events, or as a simple homemade dessert.
- Easy to Make Ahead – It tastes even better after chilling overnight, making it a convenient make-ahead dessert.
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 (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
And for the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Necessary Tools for Vanilla Bean Ricotta Pie
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Pie pan (9-inch)
- Spatula
- Fine mesh strainer (for draining ricotta)
- Cooling rack
Ingredient Swaps and Additions
- Mascarpone Alternative – If you don’t have mascarpone, you can use an extra ½ cup of ricotta or cream cheese.
- Crust Variations – Swap the traditional pie crust for a graham cracker crust for a different texture.
- Flavor Additions – Add a pinch of cinnamon for a warm undertone or almond extract for a nutty hint.
- Sweetness Level – Reduce sugar slightly if you prefer a more subtle sweetness.
Step-by-Step Instructions
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.
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 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 for a rich, creamy texture.
3: Fill & Bake
- Pour the filling into the pie crust, spreading it evenly.
- Bake for 45-50 minutes, or until the pie is set but slightly jiggly in the center.
- Remove from the oven and let it cool at room temperature for about 1 hour before transferring it to the refrigerator.
- Chill for at least 4 hours, preferably overnight, for the best texture and flavor.
4: Prepare the Whipped Cream Topping
- In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
5: Serve & Enjoy!
- Dust with powdered sugar before serving for a bakery-style finish.
- Slice, serve, and enjoy the velvety goodness!
Pro Tips for Success of Vanilla Bean Ricotta Pie
- Drain the Ricotta – Excess moisture can affect the texture, so let it sit in a strainer for 15 minutes before using.
- Use Room Temperature Ingredients – This ensures a smooth batter without lumps.
- Don’t Overbake – The center should have a slight jiggle. Overbaking can result in a dry texture.
- Chill Before Slicing – Allowing the pie to chill overnight enhances the flavor and texture.
Serving Suggestions
- Pair with Fresh Berries – A mix of raspberries and blueberries adds a fresh contrast to the creamy filling.
- Drizzle with Honey – A touch of honey enhances the natural sweetness.
- Serve with Espresso – The richness of this pie pairs beautifully with a bold cup of coffee.
Storing and 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 in the fridge overnight before serving.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 6g
- Fat: 22g
- Carbohydrates: 25g
- Sugar: 18g
- Fiber: 1g
FAQs – Vanilla Bean Ricotta Pie
1. Can I use store-bought pie crust?
Yes! A pre-made crust works just as well if you’re short on time.
2. Can I make this pie ahead of time?
Absolutely! This pie tastes even better the next day, so making it a day ahead is a great idea.
3. What if I don’t have mascarpone?
You can replace mascarpone 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, and let it cool gradually at room temperature before refrigerating.
Conclusion
This Creamy Vanilla Bean Ricotta Pie is a timeless dessert that brings together smooth, rich flavors with a delicate, airy texture. With hints of vanilla and citrus, it’s the perfect treat for any occasion. Whether you’re making it for a celebration or simply indulging in a homemade delight, this pie is bound to become a favorite. Try it today and savor the creamy goodness!
