Polish Sauerkraut Custard Pie

Pat Duran

By
@kitchenChatter

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.


Featured Pinch Tips Video

Comments:

Serves:

make an 8 or 9- inch pie

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 c
mini marshmallows
1 c
heavy cream
1/4 c
granulated sugar
2 tsp
cornstarch
1 tsp
pure vanilla extract
3 large
eggs
4 Tbsp
kahlua
1 small
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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Polish