Sawdust pie is a nostalgic Southern dessert with a fun name and an unforgettable chewy filling.
Sawdust pie has a humble charm that reminds me a little of a shoofly pie, but with a chewy, nutty filling that’s packed with coconut and pecans. This recipe, shared by Taste of Home reader Kathleen Hedger of Godfrey, Illinois, is the kind of old-fashioned dessert you’d expect to find inside a dog-eared church cookbook. The quirky name alone is enough to make you curious, but one bite and you’ll see why this beloved pie has stood the test of time.
What is sawdust pie?
Sawdust pie is a classic Southern dessert made with a simple filling of graham cracker crumbs, shredded coconut, chopped pecans, sugar and egg whites. The mixture looks fine and crumbly, similar to sawdust, which is how it got its name.
It originated in a small town in Kentucky, which is why it’s sometimes also called Kentucky sawdust pie. Despite the lumberjack-like name, there’s nothing gritty about it. The filling sets up chewy with lightly crisp edges in a flaky crust, making this pie as comforting as it is nostalgic.
Ingredients for Sawdust Pie
Egg whites: The easiest way to separate eggs by hand is to gently crack them and pass the yolks back and forth between the shell halves, letting the whites drip into a bowl. Prefer carton egg whites? One egg white is usually 2 tablespoons, so you’ll need roughly 3/4 to 1 cup.
Sugar: Granulated sugar sweetens the filling and contributes to the pie’s signature chewy texture. You can swap in half brown sugar for a deeper, more caramel-like flavor, though this swap may slightly change the final texture.
Graham cracker crumbs: You can use store-bought graham cracker crumbs for a shortcut, but making your own doesn’t take much effort. Simply crush whole graham cracker sheets in a zip-top bag with a rolling pin, or pulse them in a food processor until they’re fine and sandy. Measure the crumbs, then stir them into the filling.
Pecans: Chopped pecans are an essential part of this pie filling, adding a nutty crunch throughout. Find chopped pecans in the baking aisle, or chop whole pecans yourself with a sharp knife or food processor.
Shredded coconut: Kentucky sawdust pie is traditionally made with sweetened shredded coconut, but I routinely swap in unsweetened shredded coconut in my baked goods. You still get all the chewy texture and coconut flavor, but with significantly less added sugar.
Pie crust: You’ll need one unbaked 9-inch deep-dish crust. A frozen store-bought pie crust is a convenient option, but you can certainly swap in a homemade flaky butter crust if you prefer a 100% from-scratch pie. If starting with a frozen crust, thaw it first so it’s pliable before filling.
Fresh garnishes: Each slice of sawdust pie is traditionally served with a few banana rounds and a dollop of fluffy whipped cream. These toppings are all about contrast, adding light, fresh textures that balance the rich, dense filling.
Directions
Step 1: Make the filling
Preheat the oven to 325°F. In a large bowl, stir together the egg whites, sugar, graham cracker crumbs, chopped pecans and shredded coconut until they’re well combined.
Pour the filling into the prepared pie crust and smooth the top.
Editor’s Tip: Let the egg whites come to room temperature before mixing them in. They’ll blend more smoothly and evenly into the filling.
Step 2: Bake the pie
Place the pie on a baking sheet to catch any drips. Bake it for 35 to 40 minutes or until the top looks glossy and the edges are set.
Editor’s Tip: Don’t overbake the pie or it will turn out dry. The center of the pie should still have a slight jiggle when you take it out of the oven.
Step 3: Cool the pie slightly
Serve warm slices of sawdust pie topped with sliced bananas and whipped cream, if desired.
Editor’s Tip: Let the pie cool for at least 30 minutes before slicing it. This gives the filling time to set, so you get neater slices.
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