Polish Sauerkraut Custard Pie

1
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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1In 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.
2Add 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 Polish Sauerkraut Custard Pie

Main Ingredient: Vegetable
Regional Style: Polish