A medieval egg custard pie flavored with almond milk, saffron, cinnamon, and rosewater. This version has won a first place in a cooking competition, and is highly popular at feasts in the SCA. Like a sugar cream pie...only better. It can be eaten warm or cool. It takes some careful attention in cooking but is worth the time and trouble. This is a very rich pie...we often cut sixteen slices to the average pie plate, like a cheesecake.


Recipe Summary

50 mins
40 mins
1 hr 30 mins
2 pies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Press pie crusts into the bottom and up the sides of two 9 inch pie pans. Prick with a fork all over to keep them from bubbling up. Bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. Set aside to cool.

  • Make an almond milk by placing almonds in the container of a food processor. Process until finely ground, then add water, and pulse just to blend. Let the mixture sit for 10 minutes, then strain through a cheesecloth. Measure out 1 cup of the almond milk, and mix with half and half. Stir in the saffron and cinnamon, and set aside.

  • Place the eggs and sugar in a saucepan, and mix until well blended. Place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon. Cook over low heat, stirring constantly until the mixture begins to thicken. When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and remove from heat. Pour into the cooled pie shells.

  • Bake for 40 minutes in the preheated oven, or until the center is set, but the top is not browned. Cool to room temperature, then refrigerate until serving.

Nutrition Facts

142 calories; protein 3g 6% DV; carbohydrates 14.2g 5% DV; fat 8.3g 13% DV; cholesterol 42.5mg 14% DV; sodium 97.7mg 4% DV. Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Since I'm the recipe pioneer I made a half recipe using two whole eggs and an egg yolk; I'm not sure if that affected the texture and taste but it probably did make it heavier and flatter. The custard was less than 3/4" tall after baking which messed up the crust-to-filling ratio. I considered using store-bought almond milk (Almond Breeze) but after looking at its ingredients list I decided to make the unsweetened almond milk as instructed. However I'm not sure that the process yielded enough almond milk for the recipe (I remember needing to "fill in" with regular milk). Even though my friend gave it two stars (historically he doesn't like pumpkin pie so I think his taste plays into this) I was leaning toward four stars since I'm a custard/medieval-lover... Hmmm. Read More
Rating: 4 stars
I had a horrible time trying to make these. I did 2 trial runs using a scaled down recipe to use just 1 egg. I could not get my custard right. The first time I cooked at too high a temp and curdled the custard so it turned out gritty. So I did a bunch of research on understanding the chemistry of how an egg custard works. Second time I cooked at a nice low temp but I think I cooked too long and my end result was like rubber. I wanted these as the dessert for a medieval feast I was hosting. I finally ended up using the almond milk and flavors from this recipe but making a simple boiled corn-starch pudding in a graham cracker crust. I felt my end result had a fairly authentic taste and definitely a more pleasing texture - even my 8 yr old liked it. I am not usually a "challenged" cook but I found this recipe to make a boiled egg custard beyond my skill. Thanks for providing a recipe that had the right flavors for my dinner party. Read More
Rating: 4 stars
Very easy to customize with regional ingredients. very easy to make. Read More