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An amazing mix of sauerkraut hidden in custard and topped with whipped cream. Don't tell them what their eating until after the pie is gone, and it will be.
- 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.
This pie is oddly awesome. However, I will make a couple changes next time. I think I'll cut back the milk 1/2 Cup as it nearly spilled over the top of the crust and took about 45 minutes to fully cook. I would also recommend squeezing out as much sauerkraut juice as you can before adding the kraut to the other ingredients. I also have to wonder, this is so much like coconut I wonder if a little coconut extract would fool the picky eaters in my house. I might even try that as well.