Ladyfingers Pie: A Classic Italian Dessert with a Custard Twist

If you love traditional Italian desserts, this Ladyfingers Pie is a must-try. With a buttery shortcrust pastry, a creamy vanilla-infused custard, and layers of soft ladyfingers, this pie is a perfect combination of textures and flavors. Whether you’re making it for a holiday gathering, a special occasion, or simply to treat yourself, this elegant dessert is sure to impress.

What Is Ladyfingers Pie?

Ladyfingers Pie, also known as Torta di Savoiardi, is a classic Italian dessert that combines a flaky shortcrust base with layers of ladyfingers soaked in a vanilla and Strega liqueur custard. The origins of this pie can be traced back to Italy, where ladyfingers (Savoiardi) have been a staple ingredient in many traditional desserts, including Tiramisu and Zuppa Inglese. The unique feature of this pie is its herringbone pattern of ladyfingers, which not only adds an artistic touch but also creates a deliciously soft interior when baked in the rich custard.

Why Everyone Will Love Ladyfingers Pie

This pie has a little something for everyone, making it a guaranteed crowd-pleaser:

• Delicate and Elegant: visually stunning dessert that looks as impressive as it tastes
• Rich Yet Light: The balance of the crispy shortcrust and soft, custardy filling makes it indulgent but not overly heavy
• Perfect for Any Occasion: Serve it at dinner parties, family gatherings, or as a sweet weekend treat
• Classic Italian Flavor: The hint of Strega liqueur, lemon zest, and vanilla brings authentic Italian flavors to your table
• Great Make-Ahead Dessert: Since it gets better as it sits, you can prepare it in advance.

Tips for the Best Ladyfingers Pie

To ensure your Ladyfingers Pie turns out perfectly every time, keep these expert tips in mind:

• Use Cold Butter for the Shortcrust: this ensures a flaky, tender pastry.
• Don’t Skip the Resting Time: chilling the dough for at least one hour helps prevent shrinkage during baking.
• Arrange the Ladyfingers Carefully: placing them in a herringbone pattern not only looks great but ensures an even bake.
• Let the Custard Cool Slightly: pouring the hot milk directly onto the eggs can cause curdling, so let it cool before whisking in.
  Use a Springform Pan: a 28cm (11-inch) cake mold works best for easy removal and slicing.
• Don’t Overbake: bake until the custard is just set, as it will continue to firm up while cooling.

FAQ Section

Can I Make Ladyfingers Pie Without Strega liqueur?

Yes! While Strega liqueur adds a subtle herbal and vanilla flavor, you can replace it with rum, amaretto, or simply omit it for a non-alcoholic version.

What Are The Best Ladyfingers to Use?

Use classic Italian Savoiardi ladyfingers, which are slightly firm and absorb the custard beautifully. Avoid soft sponge-style ladyfingers, as they may become too soggy.

Can I Make This Pie Ahead of Time?

Absolutely! This pie tastes even better after a few hours of resting. You can make it a day ahead and refrigerate it until ready to serve.

How Do I Know When the Pie is Done Baking?

The pie is ready when the custard is firm around the edges but slightly jiggly in the center. It will set further as it cools.

Can I Use Store-Bought Pie Crust Instead of Homemade Shortcrust?

Yes! If you’re short on time, you can use a pre-made pie crust, but homemade shortcrust adds a richer, more authentic texture.

Can You Freeze Ladyfinger Pie?

You can freeze the pie (without powdered sugar) for up to 1 month. Thaw overnight in the fridge before serving.

How to Store Ladyfingers Pie

• Refrigeration: store the pie covered in the refrigerator for up to 3 days. The flavors deepen, making it even more delicious the next day.
• Serving Tip: dust with powdered sugar right before serving to maintain its fresh look.

How to Make a Delicious Ladyfingers Pie

Step 1

Step 1

In a bowl, mix the sugar and the butter until combined. Add 1 egg,  salt, and the lemon zest. Mix well. Gradually add the flour, mixing until a dough forms. Knead briefly, wrap in cling film, and chill in the fridge for 1 hour. In a saucepan, heat the milk with vanilla extract and lemon zest. Bring to a gentle boil, then remove from heat and let cool. In a separate bowl, whisk the eggs, sugar, and a splash of Strega liqueur. Slowly pour the cooled milk into the egg mixture, whisking constantly.

In a bowl, mix the sugar and the butter until combined. Add 1 egg,  salt, and the lemon zest. Mix well. Gradually add the flour, mixing until a dough forms. Knead briefly, wrap in cling film, and chill in the fridge for 1 hour. In a saucepan, heat the milk with vanilla extract and lemon zest. Bring to a gentle boil, then remove from heat and let cool. In a separate bowl, whisk the eggs, sugar, and a splash of Strega liqueur. Slowly pour the cooled milk into the egg mixture, whisking constantly.

Step 2

Step 2

Preheat the oven to 180°C/360°F. Roll out the chilled shortcrust dough on a floured surface to fit a 28cm (11-inch) cake mold. Press the dough into the mold, ensuring it reaches the sides. Arrange ladyfingers in a herringbone pattern on top of the crust, cutting them to fit as needed. Carefully pour the custard mixture over the ladyfingers.

Preheat the oven to 180°C/360°F. Roll out the chilled shortcrust dough on a floured surface to fit a 28cm (11-inch) cake mold. Press the dough into the mold, ensuring it reaches the sides. Arrange ladyfingers in a herringbone pattern on top of the crust, cutting them to fit as needed. Carefully pour the custard mixture over the ladyfingers.

Step 3

Step 3

Place the pie in the preheated oven and bake for 40 minutes until the custard is set and slightly golden. Let the pie cool completely before removing from the mold. Dust with powdered sugar, slice, and serve!

Place the pie in the preheated oven and bake for 40 minutes until the custard is set and slightly golden. Let the pie cool completely before removing from the mold. Dust with powdered sugar, slice, and serve!