Sauerkraut Cream Pie
Discover a one-of-a-kind dessert with this Sauerkraut Cream Pie, a delightful fusion of tangy and sweet flavors that will intrigue and impress your taste buds. This unexpected yet irresistible creation features a creamy custard filling infused with fragrant vanilla, warm cinnamon, and nutmeg, balanced by the surprisingly subtle tang of finely chopped, well-rinsed sauerkraut. Topped with a swirl of lightly sweetened heavy cream and baked to golden perfection, this pie offers a harmonious blend of textures and tastes. Perfect for adventurous bakers or anyone looking to surprise guests with an unconventional treat, this recipe is easy to prepare and ideal for gatherings or special occasions. Serve it chilled or at room temperature with a dollop of whipped cream for a show-stopping dessert that’s sure to be a conversation starter.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 1 can Sweetened condensed milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 cup Sauerkraut, well-rinsed and finely chopped
- 0.5 cup Heavy cream
- 0.25 cup Granulated sugar
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie pan and crimp the edges. Set aside.
In a large mixing bowl, combine the sweetened condensed milk, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Add the ground cinnamon and nutmeg to the mixture and whisk again to evenly disperse the spices.
Rinse the sauerkraut thoroughly under cold water to remove excess brine, then drain well. Finely chop the sauerkraut and fold it into the custard mixture.
Pour the custard mixture into the prepared pie crust, spreading it evenly.
In a separate bowl, whip together the heavy cream and granulated sugar until slightly thickened but not fully whipped, then drizzle it evenly over the custard filling.
Place the pie on the center rack of the preheated oven and bake for 45 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set completely.
Slice and serve the pie at room temperature or chilled. Optionally, top with a dollop of whipped cream for added sweetness.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3309 mg | 144% | |
| Total Carbohydrate | 413.7 g | 150% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 273.7 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1318 mg | 101% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
