Old-Fashioned Kentucky Sawdust Pie

Old-Fashioned Kentucky Sawdust Pie

Sweet, buttery, and full of classic Southern flavor, this Old-Fashioned Kentucky Sawdust Pie combines graham cracker crumbs, coconut, and crunchy pecans in a rich, chewy filling. It’s easy to prepare and especially delicious served slightly warm with a scoop of vanilla ice cream.

Ingredients

For the Pie

1 unbaked 9-inch pie crust
1½ cups graham cracker crumbs
1 cup sweetened shredded coconut
1 cup chopped pecans
1½ cups packed light brown sugar
½ cup all-purpose flour
4 large egg whites
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt

Optional Toppings

Vanilla ice cream
Whipped cream
Caramel sauce
Chopped pecans
Toasted coconut

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and shape the edges as desired.
2. Mix the dry ingredients: In a large bowl, combine the graham cracker crumbs, shredded coconut, chopped pecans, brown sugar, flour, and salt. Stir until evenly mixed.
3. Prepare the wet ingredients: In a separate bowl, lightly whisk the egg whites until slightly foamy. Add the vanilla extract and melted butter and stir to combine.
4. Make the filling: Pour the wet mixture into the dry ingredients and stir until everything is evenly combined. The filling should be thick and well textured.
5. Fill and bake: Spoon the mixture into the prepared pie crust and spread it evenly. Bake for 40–50 minutes, or until the top is golden brown and the center is set. If the crust edges begin to brown too quickly, loosely cover them with foil.
6. Cool and serve: Allow the pie to cool for 20–30 minutes before slicing. This helps the rich, chewy filling set properly.

Serving Tip

Serve the pie slightly warm with vanilla ice cream or whipped cream. For an extra indulgent finish, add a drizzle of caramel sauce and sprinkle with toasted coconut or chopped pecans.

Storage

Store leftover Sawdust Pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. For the best flavor, let refrigerated slices come to room temperature or warm them slightly before serving.

Recipe Tip

For the best texture, avoid overbeating the egg whites and let the melted butter cool slightly before mixing. Be sure to give the pie enough time to rest after baking so you get beautiful, clean slices.