Kentucky Sawdust Pie
Kentucky Sawdust Pie has a quirky name but it's an absolute dream come true for anyone who loves coconut and pecans. This rich, gooey pie is loaded with texture and flavor, and the best part is that it comes together in hardly any time at all.
Servings: 8 servings
Ingredients
- 1 unbaked pie crust (1/2 batch of my flaky pie crust recipe)
- 4 large eggs (or 7 large egg whites)
- 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
- Preheat the oven to 400℉ (204℃).
- Prepare your pie crust and roll it out on a lightly floured surface. Transfer to a 9-inch pie plate and crimp the edges. Freeze the crust for 10 minutes until thoroughly chilled.1 unbaked pie crust
- 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 (this will help prevent a soggy bottom crust). Remove the pie weights and parchment paper. Decrease the oven temperature to 350℉ (177℃)
- In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt.4 large eggs, 1 1/2 cups granulated sugar, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon salt
- Add the chopped toasted pecans, graham cracker crumbs, and coconut. Stir until everything is evenly moistened (the mixture will be thick).2 cups whole pecan halves, 1 1/2 cups shredded sweetened coconut, 9 whole graham cracker sheets
- Pour the filling into the prepared pie crust. Bake at 350℉ (177℃) for 25 to 35 minutes until the filling is lightly browned on top and the center of the pie still jiggles slightly. Do not overbake - the center should be gooey, but set. Remove the pie from the oven and let cool for 1 hour before slicing.
- Serve warm, room temperature, or chilled with whipped cream and sliced bananas on top.Sliced bananas, Sweetened whipped cream
Notes
- How to toast pecans: To toast the pecans, preheat the oven to 300℉ (149℃). Line a baking sheet with parchment paper. Scatter the pecans on the baking sheet in an even layer and bake for 18 minutes (if already chopped) or 25 minutes (if using whole pecan halves). The pecans should darken slightly in color and take on a toasty, nutty fragrance. Cool, then chop if using whole pecan halves.
- Graham cracker crumbs: To crush the graham crackers, transfer them to a large food processor and pulse until about the size of Panko breadcrumbs, or add them to a large ziploc bag and crush with a rolling pin. You don't want to crush them too fine or they will soak up more of the liquid from the pie.
- Storage: Leftover pie should be kept covered in the fridge for up to 1 week.
- Make-Ahead Instructions: You can make this pie 1-2 days in advance and store it in the fridge until ready to serve. Before serving, warm in a 300℉ (149℃) oven for 10-15 minutes for warm slices, if desired, or serve chilled or at room temperature.
- Freezing: You can bake this pie, cool completely, then wrap in plastic wrap followed by a layer of foil and freeze for up to 2 months. Thaw overnight in the fridge, then unwrap and warm in the oven before serving.
Nutrition
Calories: 597kcal | Carbohydrates: 71g | Protein: 8g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 339mg | Potassium: 239mg | Fiber: 4g | Sugar: 49g | Vitamin A: 133IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 3mg
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