One of the best ways to serve Kentucky Sawdust Pie is with a scoop of vanilla ice cream. The warm or room-temperature pie and cold, creamy ice cream make an especially delicious combination.
Ingredients
For the Pie
- 1 unbaked 9-inch deep-dish pie crust
- 1 cup graham cracker crumbs
- 1 cup granulated sugar
- 1 cup sweetened shredded coconut
- 1 cup finely chopped pecans
- 3 large egg whites
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- ¼ teaspoon salt
For Serving
- Vanilla ice cream
- Whipped cream
- Chopped pecans, optional
- Caramel sauce, optional
Instructions
1. Prepare the Oven and Crust
→ Preheat your oven to 350°F (175°C).
→ Place the unbaked pie crust into a 9-inch pie dish if it is not already in one. Gently press the crust into the bottom and sides of the dish.
→ If using a homemade crust, crimp or decorate the edges as desired.
2. Combine the Dry Ingredients
→ In a large mixing bowl, add the graham cracker crumbs, granulated sugar, shredded coconut, chopped pecans, and salt.
→ Stir thoroughly until everything is evenly distributed.
The graham cracker crumbs are especially important because they help create the characteristic crumbly, slightly chewy texture associated with this pie.
3. Add the Egg Whites and Vanilla
→ In a separate bowl, lightly whisk the egg whites with the vanilla extract.
→ You do not need to whip the egg whites into stiff peaks. Simply whisk until they are loose and evenly combined.
→ Pour the egg-white mixture into the bowl containing the dry ingredients.
→ Stir until the mixture begins to come together.
4. Add the Melted Butter
→ Slowly pour in the melted butter.
→ Stir gently until all of the ingredients are evenly moistened.
The finished filling should look thick and slightly crumbly rather than smooth like a traditional custard pie filling.
5. Fill the Pie Crust
→ Spoon the filling evenly into the unbaked pie crust.
→ Use the back of a spoon or spatula to gently spread the mixture toward the edges.
→ Do not pack the filling down too firmly. Keeping it slightly loose helps preserve the characteristic texture.
6. Bake
→ Place the pie on the center rack of the preheated oven.
→ Bake for approximately 35–40 minutes, or until the crust is golden brown and the filling is set around the edges with a lightly browned surface.
→ The center may still have a little softness when the pie first comes out of the oven. It will continue to firm as it cools.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil during the final portion of baking.
7. Cool Before Slicing
→ Remove the pie from the oven and place it on a wire rack.
→ Allow it to cool for at least 1 hour before slicing.
Cooling is important because the filling continues to set as it reaches room temperature. Cutting the pie while it is very hot can make the slices difficult to hold together.
8. Serve
→ Slice the cooled pie into 8 wedges.
→ Serve each slice with vanilla ice cream or whipped cream.
→ Add a sprinkle of chopped pecans or a light drizzle of caramel sauce if desired.
For an especially indulgent dessert, warm individual slices for a few seconds and serve them with a generous scoop of vanilla ice cream.
What Makes Kentucky Sawdust Pie Special?
Kentucky Sawdust Pie stands apart from traditional custard and fruit pies because of its unique filling. Instead of relying on milk or cream to create a smooth custard, the filling uses graham cracker crumbs, coconut, pecans, egg whites, and butter.
The result is somewhere between a cookie, nut pie, and classic Southern dessert. The outside becomes lightly crisp while the interior remains pleasantly chewy.
Its unusual name also makes it a fun conversation starter. Once people taste the pie, they quickly understand why this simple combination has become such a memorable dessert.
Tips for the Best Sawdust Pie
Use fresh pecans: Fresh pecans have a sweeter, richer flavor and provide better texture than stale nuts.