Polish Sauerkraut 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.
- 3 c
- mini marshmallows
- 1 c
- heavy cream
- 1/4 c
- granulated sugar
- 2 tsp
- 1 tsp
- pure vanilla extract
- 3 large
- 4 Tbsp
- 1 small
- can sauerkraut, drained ,rinsed and cut up fine
- 1/4 tsp
- 1 pinch
- 8 or 9 inch pre-made graham cracker pie crust
How to Make Polish Sauerkraut Custard Pie
- 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.