Creamy Vanilla Bean Ricotta Pie – A Dreamy, Elegant Dessert

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

1. In a mixing bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing after each addition.
3. Stir in the vanilla bean seeds (or vanilla extract), cornstarch, lemon zest, and lemon juice, mixing until well incorporated.
4. Gently fold in the heavy cream for a rich, creamy texture.

3: Fill & Bake

1. Pour the filling into the pie crust, spreading it evenly.
2. Bake for 45-50 minutes, or until the pie is set but slightly jiggly in the center.
3. Remove from the oven and let it cool at room temperature for about 1 hour before transferring it to the refrigerator.
4. Chill for at least 4 hours, preferably overnight, for the best texture and flavor.

4: Prepare the Whipped Cream Topping

1. In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. 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!