polish sauerkraut custard pie
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.
prep time
10 Min
cook time
30 Min
method
Bake
yield
make an 8 or 9- inch pie
Ingredients
- 3 cups mini marshmallows
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 4 tablespoons kahlua
- 1 small can sauerkraut, drained ,rinsed and cut up fine
- 1/4 teaspoon cinnamon
- 1 pinch nutmeg
- 1 - 8 or 9 inch pre-made graham cracker pie crust
How To Make polish sauerkraut custard pie
-
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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Fruit Desserts
Category:
Other Desserts
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Vegetable
Method:
Bake
Culture:
Polish
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes