Amish Sauerkraut Surprise Custard Pie

Amish Sauerkraut Surprise Custard Pie

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
Recipe by  MARBALET

“the pie has a custard consistency. The sauerkraut is a big surprise, everyone who eats it thinks they are eating coconut!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt.
  3. Pour mixture into pie shell. Bake at 425 degrees F (220 degrees C) for 35 minutes, or until a knife inserted into filling 1 inch from the edge comes out clean.

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Reviews (7)

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I read the other two reviews, one fantastic, one poor, so decided to try this for myself and give it to my unsuspecting husband and 18 year old son. They loved it. My son said it "kinda" tasted "something like coconut". I did end up warning my husband so I could see the look on his face, he was itching to try it. We ate it cold, not sure how it would have tasted warm. I did not have too much liquid. The other user may have not drained the sauerkraut well enough... I did follow the first reviewers advice and added some cinnamon, that killed the sauerkraut smell right away. Once I drained the sauerkraut, I put it in my food chopper for a few seconds and then redrained it. This was perfect for one pie, I had to bake it 45 minutes but I don't know if its because I am high altitude. This really is a fantastic pie, now I'm on the look out for more pies that seem off the wall! Next time I make it, I'm going to try nutmeg and see how that goes. Thinking about some sort of light nut to try in it too. I am going to try this with splenda now that I've tried it with sugar just to see if it turns out as well. If you make this during the day and no one sees the sauerkraut can in the trash, no one would guess that this has sauerkraut in it, especially since the cinnamon addes such a pleasant scent.

Rodney B.

Rodney B.

I made this with 4 eggs and only 2 cups of milk, because I was concerned about reports of the result being too wet. It fit perfectly in a regular-depth 9" pie shell. I also upped the vanilla to 1-1/4 tsp, and used about 1/4 tsp. of nutmeg. I didn't use any cinnamon. Before serving the pie, I sprinkled the top with confectioners sugar, and finished it off with a dash of ground nutmeg. I entered the pie in a pie competition, and it came in 2nd place out of 3 pies. So it's not totally below notice. The other two pies were both apple pies, and there were 3 judges on the panel. One apple pie got 2 winning votes from the judges, the Sauerkraut Custard got one vote, and the second apple pie received no votes.



Mmm! To spice this one up for my kids I added about 4 tbs. of cinnamon. It's really great for family gatherings and is so delicious for brunches!

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Amount Per Serving (8 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 24.7 g
  • 8%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet



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Custard Pie II


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Grandma's Egg Custard Pie