Measure out drained kraut.

Heat water in a saucepan with sugar, stirring to dissolve; bring mixture to a boil.  DO NOT SKIP THIS STEP OR CHANGE IT. Thank you.

Add kraut to water and blanch for two minutes, then drain and rinse with cold water.

Squeeze kraut dry with your fists and then chop finely.

Preheat oven to 350ºF.

Place pie crust in a deep dish glass pie plate and crimp edges the way you like.

Cut a parchment circle to fit the bottom of the crust and top with pie weights.

Par-bake crust at 350ºF. for ten minutes, then allow to cool; remove weights and paper.

Whisk together the eggs, sugar, vanilla, coconut extract, cooled melted butter, heavy cream and salt.

Stir in dry chopped sauerkraut.

Pour mix into the crust.

Top crust edges with a crust guard or crimp foil around it.

Bake pie at 350ºF. for 60-70 minutes or until a knife slipped into the pie is removed clean.

Cool completely before slicing and serving.