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polish sauerkraut custard pie

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

If you don't tell anyone - they will not know that they are eating sauerkraut in this custard pie. This is a sweet pie- so cut small pieces. Enjoy This recipe is from my husband's Polish grandmother- written on an envelope. This photo was clipped to the envelope.I tweaked the recipe a bit. I haven't made this pie yet, but my husband said he ate it at his grandma's once and it was good.

►
(2 ratings)
yield serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For polish sauerkraut custard pie

  • 3 c
    mini marshmallows
  • 1 c
    heavy cream
  • 1/4 c
    granulated sugar
  • 2 tsp
    cornstarch
  • 1 tsp
    pure vanilla extract
  • 3 lg
    eggs
  • 4 Tbsp
    kahlua
  • 1 sm
    can sauerkraut, drained ,rinsed and cut up fine
  • 1/4 tsp
    cinnamon
  • 1 pinch
    nutmeg
  • 1
    8 or 9 inch pre-made graham cracker pie crust

How To Make polish sauerkraut custard pie

  • 1
    In a large heavy bottom saucepan put in the marshmallows, cream, sugar and vanilla. Stir over low heat until marshmallows have melted.Beat eggs and add the cornstarch to the eggs. Place 3 or 4 tablespoons of the marshmallow mixture to the egg mixture and stir so eggs do not curdle. Now add this to the marshmallow mixture and stir well. Remove for the heat.
  • 2
    Add the sauerkraut, Kahlua, and cinnamon. Blend together. Pour into pie shell and bake at 425^ for 10 minutes. Sprinkle nutmeg on top of pie. Turn temperature down to 350^ and bake for 20 more minutes or until silver knife inserted in the center comes out clean. Cool on wire rack.
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