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Pioneer Woman Kentucky Sawdust Pie

Pioneer Woman Kentucky Sawdust Pie - recipe card
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This nostalgic Kentucky Sawdust Pie features a buttery, crisp graham cracker crust filled with a chewy, nutty, coconut-studded center. The texture is delightfully crumbly yet moist, with a rich caramel-like sweetness balanced by a hint of vanilla. Perfect for holidays or any time you crave a simple, rustic Southern dessert.

Ingredients

  • For the crust: 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • For the crust: 1/4 cup granulated sugar
  • For the crust: 1/2 cup unsalted butter, melted
  • For the filling: 1 cup large egg whites (about 4 large eggs’ worth), at room temperature
  • For the filling: 1 cup granulated sugar
  • For the filling: 1 cup sweetened shredded coconut
  • For the filling: 1 cup chopped pecans
  • For the filling: 1/2 cup all-purpose flour
  • For the filling: 1 teaspoon vanilla extract
  • For the filling: 1/4 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (177°C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour the melted butter over the mixture and stir with a fork until the crumbs are evenly moistened and resemble wet sand.
  2. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to press it evenly, ensuring the sides are not too thick (about 1/4 inch). Place the crust in the refrigerator while you prepare the filling—this helps it set and prevents sogginess.
  3. In a large mixing bowl, place the room-temperature egg whites. Using an electric hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute. Add the 1 cup sugar gradually while beating on high, until the mixture becomes thick and glossy with soft peaks that hold their shape when the whisk is lifted—about 3 to 4 minutes.
  4. Fold in the shredded coconut, chopped pecans, all-purpose flour, vanilla extract, and kosher salt. Use a rubber spatula to gently fold in a circular motion from the bottom up, rotating the bowl, until no dry streaks of flour remain. Do not overmix, as you want to keep the airy texture.
  5. Pull the prepared crust from the refrigerator and pour the filling into it. Use a spatula to spread the filling evenly to the edges, smoothing the top. The filling will be thick and slightly sticky.
  6. Place the pie on the middle rack of the preheated oven. Bake for 30 to 35 minutes, until the top is deep golden brown and the filling is set but still jiggles slightly in the center when you gently shake the pan. A toothpick inserted near the center should come out with a few moist crumbs attached.
  7. Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. The filling will firm as it cools. Serve at room temperature, either on its own or with a dollop of whipped cream for contrast.
  8. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Store any leftovers in the refrigerator, covered, for up to 3 days.

Notes

Store leftover sawdust pie in the refrigerator, tightly covered, for up to 3 days. To freeze, wrap the completely cooled pie (in its plate or after slicing) in plastic wrap then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To reheat, place slices on a baking sheet and warm in a 350°F (177°C) oven for 5-7 minutes, or serve cold if preferred.

Nutrition

Keywords: Kentucky sawdust pie, sawdust pie recipe, pioneer woman dessert, southern pie, graham cracker crust, coconut pecan pie, no-roll crust, easy pie recipe, holiday dessert, bourbon-free pie, kid-friendly pie, retro dessert

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