Hey y'all! If you're on the hunt for a truly irresistible Southern treat, look no further than the famous Kentucky Sawdust Pie. This iconic dessert combines crunchy pecans, gooey coconut, chewy graham crackers, and sweet meringue in a buttery, flaky crust. It's easy to whip up for holidays, family gatherings, or just because you need something a little extra special. Let's get cooking!
Why You'll Love This
- Super easy to make with just one bowl and no mixer required.
- Packed with mouthwatering textures from crunchy nuts and chewy coconut.
- Perfect for potlucks, holidays, or as a sweet finish to any meal.
- Great make-ahead dessert—stays fresh for several days.
- Delightfully sweet and satisfying, sure to impress friends and family.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 ½ cups granulated sugar
- 6 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Whipped cream or vanilla ice cream, for serving (optional)
Directions
Step 1: Prepare Your Oven and Pie Crust
Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a deep-dish pie plate and crimp the edges.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine graham cracker crumbs, shredded coconut, chopped pecans, and granulated sugar. Stir until well incorporated.
Step 3: Add Wet Ingredients
In a separate bowl, lightly whisk the egg whites until foamy (do not beat to soft peaks). Add the egg whites, vanilla extract, and salt to the dry mixture. Stir everything together until combined—the mixture will be thick and sticky.
Step 4: Fill the Pie Crust
Spoon the filling into the prepared pie crust, smoothing it out evenly with a spatula.
Step 5: Bake
Bake for 35-40 minutes, or until the top is golden brown, and the center is set but still slightly wobbly. If the crust browns too quickly, cover edges with foil halfway through baking.
Step 6: Cool and Serve
Let the pie cool completely on a wire rack. Slice and serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- For easier slicing, chill the pie for at least 2 hours after cooling to room temperature.
- Lightly toast the pecans for added depth of flavor.
- If your filling seems dry, add an extra egg white until it holds together when stirred.
Variations
- Try swapping pecans with walnuts, almonds, or hazelnuts for a twist.
- Add a handful of chocolate chips for a decadent, melty touch.
- Use crushed vanilla wafer cookies instead of graham crackers for a slight flavor change.
Required Equipment
- 9-inch deep-dish pie plate
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Storage Instructions
Store cooled Kentucky Sawdust Pie tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap well and freeze for up to 1 month. Allow to come to room temperature before serving if chilled or frozen.
Suggested Pairings & Serving Recommendations
Serve your pie with a big scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with a cup of hot coffee, sweet tea, or even a splash of Kentucky bourbon for grown-up gatherings.
Pro Tips
- Don't overmix the filling—just stir until combined to retain a rustic texture.
- Let the pie cool completely before slicing to ensure clean, neat pieces.
- If the pie seems too sweet, serve with unsweetened whipped cream to balance flavors.
FAQ
Can I make Kentucky Sawdust Pie ahead of time?
Absolutely! It tastes even better on the second day, making it perfect for holidays or entertaining.
Is it gluten-free?
Not as written, but you can use gluten-free graham crackers and pie crust for a gluten-free version.
Can I use whole eggs instead of egg whites?
No—the classic recipe relies on egg whites for its signature light texture and structure.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 ½ cups granulated sugar
- 6 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
-
1Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a deep-dish pie plate and crimp the edges.
-
2In a large mixing bowl, combine graham cracker crumbs, shredded coconut, chopped pecans, and granulated sugar. Stir until well incorporated.
-
3In a separate bowl, lightly whisk the egg whites until foamy (do not beat to soft peaks). Add the egg whites, vanilla extract, and salt to the dry mixture. Stir everything together until combined—the mixture will be thick and sticky.
-
4Spoon the filling into the prepared pie crust, smoothing it out evenly with a spatula.
-
5Bake for 35-40 minutes, or until the top is golden brown, and the center is set but still slightly wobbly. If the crust browns too quickly, cover edges with foil halfway through baking.
-
6Let the pie cool completely on a wire rack. Slice and serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
Leave a Reply