Vinegar Pie - Kraft Recipes Top
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Vinegar Pie

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Make It

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  • In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
  • In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil. While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds.
  • Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.

Special Equipment Needed


Serving Suggestion: pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish. This sounds like a long time to fix a pie, but only about 25 min. are needed, the rest is spent in the refrigerator. This recipe went across the prairie with my grandparents but without the heart healthy changes.

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