Description
A classic Southern dessert, Kentucky Sawdust Pie features a gooey, rich filling of pecans, coconut, and graham cracker crumbs baked in a flaky pie crust.
Ingredients
Scale
1 unbaked pie crust (1/2 batch of my flaky pie crust recipe)
4 large eggs
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups whole pecan halves ((or 1 1/2 cups chopped pecans))
9 whole graham cracker sheets (crushed (about 1 1/2 cups graham cracker crumbs))
1 1/2 cups shredded sweetened coconut
Sweetened whipped cream, for serving
Sliced bananas, for serving
Instructions
- Step 1: Preheat the oven to 400℉ (204℃).
- Step 2: Prepare your pie crust, roll it out on a lightly floured surface, and transfer it to a 9-inch pie plate. Crimp the edges and freeze the crust for 10 minutes until chilled.
- Step 3: Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-18 minutes to parbake the crust.
- Step 4: Remove the pie weights and parchment paper, then decrease the oven temperature to 350℉ (177℃).
- Step 5: In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt until combined.
- Step 6: Add the chopped pecans, graham cracker crumbs, and coconut to the egg mixture. Stir until everything is evenly moistened; the mixture will be thick.
- Step 7: Pour the filling into the prepared pie crust and bake at 350℉ (177℃) for 25 to 35 minutes.
- Step 8: The pie is done when the filling is lightly browned on top and the center still jiggles slightly.
- Step 9: Remove the pie from the oven and let it cool for at least 1 hour before slicing.
- Step 10: Serve warm, at room temperature, or chilled with sweetened whipped cream and sliced bananas.
Notes
Par-baking the crust helps prevent a soggy bottom.
Do not overbake the pie; the center should remain gooey but set.
The pie can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American