Best Polish Sauerkraut Custard Pie Recipes

Sauerkraut Pie image

Provided by Bruce Gurnick

Categories Pie

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1/4 cup white sugar
1/4 cup light brown sugar
3 eggs
2 1/2 cups milk
3/4 cup sauerkraut (chopped and well drained)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 pie shell (9 inch)
1 dash cinnamon
1 dash nutmeg
1 cup whipped cream

Steps:

Preheat the oven to 425 degrees F.
In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
Pour mixture into 9 inch pie shell.
Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
Serve topped with a tablespoon or two of whipped cream.

Nutrition Facts : Calories 352.5, Fat 18.4, SaturatedFat 7, Cholesterol 127.6, Sodium 423.1, Carbohydrate 38, Fiber 1.6, Sugar 18.6, Protein 8.8

Polish Sauerkraut Custard Pie image

Provided by Pat Duran

Time 40m

Number Of Ingredients 11

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

Steps:

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.