Name: Vanilla Bean Ricotta Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
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)

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I make this Vanilla Bean Ricotta Pie when I want a dessert that feels elegant yet comforting. The filling is incredibly smooth and creamy, blending rich ricotta cheese with fragrant vanilla bean and a touch of bright lemon zest. Baked inside a tender pie crust, the result is a lightly sweet, delicate dessert that reminds me of classic Italian bakery treats. I especially enjoy serving it with a cup of espresso or coffee after a meal.

Vanilla Bean Ricotta Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole milk ricotta cheese

¾ cup granulated sugar

3 large eggs

1 whole vanilla bean, seeds scraped

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

½ cup heavy cream

1 unbaked 9-inch pie crust

powdered sugar for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C). I place the unbaked pie crust into a 9-inch pie dish and set it aside while preparing the filling.

In a large mixing bowl, I combine the ricotta cheese and granulated sugar. I whisk the mixture until it becomes smooth and creamy with no large lumps remaining.

Next, I add the eggs one at a time, mixing well after each addition so that the filling becomes silky and well blended.

I then stir in the scraped vanilla bean seeds, the fresh lemon zest, and the lemon juice. These ingredients add a bright aroma and a subtle citrus balance to the richness of the ricotta.

After that, I pour in the heavy cream and gently mix everything until the filling becomes smooth and uniform.

I pour the ricotta mixture into the prepared pie crust and spread it evenly across the surface.

I bake the pie for 45 to 50 minutes, until the center is set and the top develops a light golden color.

Once baked, I remove the pie from the oven and allow it to cool completely at room temperature. After it cools, I lightly dust the top with powdered sugar before slicing and serving.

Servings and timing

Prep time: 15 minutes

Cooking time: 50 minutes

Total time: 65 minutes

Servings: 8 slices

Calories: approximately 320 kcal per serving

Variations

I sometimes enjoy adjusting this recipe slightly depending on the occasion or the flavors I want to highlight.

One variation I like is adding a touch of almond extract along with the vanilla bean for a deeper aroma. I also sometimes fold a small handful of mini chocolate chips into the filling for a richer dessert.

When I want a fruitier version, I add fresh berries such as raspberries or blueberries to the top of the filling before baking. The fruit creates little bursts of flavor throughout the creamy pie.

Another option I enjoy is replacing the lemon zest with orange zest for a slightly sweeter citrus profile.

Storage/Reheating

I store any leftover pie in the refrigerator, covered with plastic wrap or placed in an airtight container. It usually keeps well for up to 3 days.

When I want to serve it again, I often enjoy it chilled straight from the refrigerator. If I prefer a softer texture, I let a slice sit at room temperature for about 15 to 20 minutes before serving.

Because of the creamy ricotta filling, I generally avoid reheating the pie in the microwave since it can affect the texture.

FAQs

Can I use vanilla extract instead of a vanilla bean?

Yes, I sometimes replace the vanilla bean with about 1 teaspoon of pure vanilla extract. While the flavor is slightly different, it still produces a delicious result.

Do I need to strain the ricotta before using it?

If the ricotta looks very watery, I like to strain it in a fine mesh sieve for about 30 minutes. This helps the filling stay thick and creamy.

How do I know when the pie is fully baked?

I look for a lightly golden top and a center that appears set but still slightly soft. The pie will continue to firm up as it cools.

Can I make this pie ahead of time?

Yes, I often prepare it a day in advance. After it cools completely, I store it in the refrigerator and dust it with powdered sugar just before serving.

Can I freeze ricotta pie?

I generally do not freeze this pie because the texture of the ricotta filling can change after thawing. I find it tastes best when enjoyed fresh within a few days.

Conclusion

I enjoy making this Vanilla Bean Ricotta Pie because it combines simple ingredients with classic Italian flavors to create a dessert that feels both refined and comforting. The creamy ricotta filling, fragrant vanilla bean, and hint of lemon make every slice smooth, light, and satisfying. Whether I serve it for a gathering or enjoy it quietly with coffee, this pie always feels like a special treat.

📖 Recipe:

Vanilla Bean Ricotta Pie

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Author: Cheryl
Total Time: 65 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A smooth and creamy ricotta pie flavored with fragrant vanilla bean and bright lemon zest, baked in a tender pie crust. This elegant Italian-style dessert is lightly sweet and perfect with coffee or espresso.

Instructions

Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
In a large mixing bowl, whisk together the ricotta cheese and granulated sugar until smooth and creamy with no large lumps.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
Stir in the vanilla bean seeds, lemon zest, and lemon juice, mixing until evenly distributed.
Pour in the heavy cream and mix gently until the filling is smooth and uniform.
Pour the ricotta mixture into the prepared pie crust and spread it evenly.
Bake for 45 to 50 minutes, until the center is set and the top turns lightly golden.
Remove the pie from the oven and allow it to cool completely at room temperature.
Dust with powdered sugar if desired, slice, and serve.