Why You’ll Love This Recipe
I first heard about sawdust pie from a friend’s grandmother, who made it every holiday and never wrote the recipe down. The name comes from the texture, since the coconut, nuts, and crushed graham crackers look a bit like sawdust before they bake. Once it’s in the oven, they turn into something wonderful: a chewy, toasty, golden layer on top and a soft, custardy center underneath. It’s sweet but not cloying, deeply nutty, and unbelievably easy. There’s no mixer, no rolling pin if you use a store-bought crust, and the filling comes together in one bowl in about ten minutes. It’s the kind of old-fashioned dessert that quietly steals the show on a holiday table.
Ingredients
For the crust
- 1 single 9-inch pie crust, homemade or store-bought (unbaked)
For the filling
- 1 1/2 cups granulated sugar
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 1/4 cups graham cracker crumbs (about 9 full sheets)
- 5 large egg whites, at room temperature
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For serving
- Lightly sweetened whipped cream
- Toasted coconut or chopped pecans, for garnish
Directions
- Prep the oven and crust. Preheat the oven to 325°F with a rack in the center. Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill while you make the filling.
- Mix the dry ingredients. In a large bowl, stir together the sugar, coconut, pecans, graham cracker crumbs, and salt.
- Add the egg whites. Add the egg whites, melted butter, and vanilla. Stir until everything is evenly moistened and forms a thick, sticky mixture.
- Fill the crust. Spoon the filling into the chilled crust and spread it evenly, mounding it slightly in the center. Set the pie on a rimmed baking sheet.
- Bake. Bake for 45 to 55 minutes, until the top is deeply golden brown and the center is set. If the crust or coconut browns too quickly, tent loosely with foil.
- Cool. Let the pie cool on a wire rack for at least 2 hours. The filling firms up and slices more cleanly as it cools.
- Serve. Slice and serve at room temperature, topped with whipped cream and a sprinkle of toasted coconut or pecans.
Servings and Timing
- Servings: 8 slices
- Prep time: 15 minutes
- Cook time: 45 to 55 minutes
- Cooling time: At least 2 hours
- Total time: About 3 hours 15 minutes
Make ahead: Bake the pie up to 2 days ahead, cover, and refrigerate. Let it come to room temperature before serving.
Variations
- Toasted version: Toast the coconut and pecans in a dry skillet for 3 to 4 minutes before mixing for deeper flavor.
- Chocolate: Fold in 1/2 cup mini chocolate chips, or drizzle the cooled pie with melted dark chocolate.
- Bourbon: Stir in 1 tablespoon of bourbon with the vanilla.
- Walnuts or almonds: Swap in another nut for the pecans.
- Coconut-forward: Use 2 cups of coconut and reduce the pecans to 1/2 cup.
- Mini pies: Bake in a muffin tin with small crust rounds for 20 to 25 minutes.
- Gluten-free: Use a gluten-free crust and gluten-free graham crackers.
- Crustless: Press the filling into a well-buttered pie plate and bake for 35 to 40 minutes.
Storage and Reheating
- Room temperature: Cover loosely and store for up to 2 days.
- Refrigerator: Store covered for up to 5 days. Let sit at room temperature for 20 minutes before serving.
- Freezer: Wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices at 300°F for 8 to 10 minutes to re-crisp the top.
FAQs
Why is it called sawdust pie?
The name comes from the crumbly, coarse look of the coconut, pecans, and graham crackers when mixed together. No sawdust is involved, of course.
Why use only egg whites?
The whites give the filling its chewy, meringue-like texture. Save the yolks for custard, curd, or scrambled eggs.
Can I use unsweetened coconut?
Yes, but the pie will be less sweet. Add 2 to 3 tablespoons more sugar if you prefer it sweeter.
Why is my pie runny in the middle?
It probably needed more baking time or more cooling. Make sure the center is set and let it cool for the full 2 hours.
Do I need to blind-bake the crust?
No. The filling is thick and bakes long enough to cook the crust through.
Can I use crushed cookies instead of graham crackers?
Crushed vanilla wafers or digestive biscuits work well.
How do I keep the top from burning?
Tent loosely with foil if it browns too fast, and make sure the rack is in the center of the oven.
Conclusion
This Kentucky sawdust pie is one of my favorite old-fashioned desserts. It’s chewy, nutty, and golden, with a toasty coconut crust-like top and a soft center that’s pure comfort. I hope it becomes a regular on your holiday table. If you make it, I’d love to hear how you served it!
Print
Kentucky Sawdust Pie is an old-fashioned Southern dessert with a chewy, candy-like filling of shredded coconut, chopped pecans, and graham cracker crumbs baked in a flaky crust. The name comes from the crumbly, sawdust-like texture of the filling, but the flavor is rich, buttery, and sweet. It’s simple to make with pantry staples and slices beautifully for holiday gatherings and potlucks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including cooling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
- 1 (9-inch) unbaked deep-dish pie crust
- 1 1/2 cups (300 g) granulated sugar
- 1 1/2 cups (125 g) sweetened shredded coconut
- 1 1/2 cups (150 g) graham cracker crumbs (about 10 full sheets)
- 1 cup (115 g) chopped pecans
- 7 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Whipped cream, for serving
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch deep-dish pie plate and crimp the edges.
- Mix the dry ingredients: In a large bowl, stir together the sugar, coconut, graham cracker crumbs, pecans, and salt.
- Add the egg whites: Stir in the egg whites and vanilla until the mixture is evenly moistened and thick.
- Fill: Spoon the mixture into the unbaked pie crust and spread it evenly, mounding slightly in the center.
- Bake: Bake for 40-50 minutes until the top is deep golden brown and the filling is set. Tent the edges with foil if they brown too quickly.
- Cool: Cool completely on a wire rack for at least 2 hours before slicing.
- Serve: Slice and serve with a dollop of whipped cream.
Notes
- The batter will look dry and crumbly before baking. That’s normal, and the egg whites bind everything together.
- Toast the pecans and coconut at 325°F (160°C) for 5-7 minutes for a deeper, nuttier flavor.
- Use a deep-dish crust, since the filling is generous. Shallow crusts may overflow.
- Leftover egg yolks can be used for custard, lemon curd, or scrambled eggs.
- Store covered at room temperature for 2 days or in the fridge for up to 5 days.
- Not recommended for freezing, as the texture changes after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 41 g
- Sodium: 280 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
