Description
This Vanilla Bean Ricotta Pie is a luscious, creamy dessert combining smooth ricotta, sweet powdered sugar, and aromatic vanilla bean paste, enhanced by a hint of fresh lemon zest and juice. Baked in a flaky pre-made pie crust, it’s a perfect blend of sweet and tangy flavors that delivers pure bliss in every bite.
Ingredients
Scale
Filling
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 1 tablespoon lemon juice
- Zest of 1 lemon
Crust
- 1 pre-made pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie evenly and thoroughly.
- Mix Ricotta and Sugar: In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla bean paste until the mixture is smooth and well incorporated.
- Add Eggs: Crack the eggs into the mixture one at a time, beating well after each addition to ensure a uniform texture.
- Incorporate Lemon: Stir in the lemon juice and zest, which add a refreshing citrus flavor to balance the sweetness.
- Fill Pie Crust: Pour the prepared ricotta mixture into the pre-made pie crust, spreading evenly.
- Bake: Place the pie on the middle rack of the oven and bake for 45-50 minutes or until the filling is set and slightly golden on top.
- Cool and Serve: Allow the pie to cool completely before slicing to ensure the filling sets properly and to enhance flavors.
Notes
- Use full-fat ricotta for the creamiest texture.
- The pie is best served chilled or at room temperature.
- You can substitute lemon zest with orange zest for a different citrus note.
- Ensure the pie is fully cooled before slicing to prevent cracking.
- Store leftovers covered in the refrigerator for up to 3 days.
