Medieval Custard Pie (Daryoles)

Medieval Custard Pie (Daryoles)

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"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."
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1 h 30 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.



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. T...

Very easy to customize with regional ingredients. very easy to make.

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 curd...

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