Kentucky Sawdust Pie
A Southern classic blending crunchy toasted pecans, flaked coconut, and graham cracker crumbs with a sweet custard filling. Perfect for warm, room temperature, or chilled serving. Ideal for family gatherings and holidays.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon table salt
- 4 large eggs
- 9 whole graham cracker sheets (about 5 ounces)
- 1 1/2 cups chopped toasted pecans
- 1 1/2 cups flaked sweetened coconut
- 1/2 package refrigerated pie crust (1 crust)
- Whipped cream (optional, for garnish)
- Banana slices (optional, for garnish)
Instructions
- Preheat oven to 350°F
- Whisk together granulated sugar, vanilla extract, salt, and eggs until smooth
- Place graham cracker sheets in a zip-top bag and crush into coarse crumbs using a rolling pin
- Stir crushed graham crackers, chopped pecans, and flaked coconut into the egg mixture until combined
- Roll out refrigerated pie crust into an 11–12-inch circle, fit into a 9-inch deep-dish pie plate, and flute edges
- Pour the thick batter into the prepared crust
- Bake for 35 minutes, or until golden brown and slightly firm to the touch
- Cool completely before slicing and serving
Notes
Served warm, room temperature, or chilled. Garnish with banana slices and whipped cream for extra richness. Store leftovers in the refrigerator, covered, for up to 5 days. For a freezer-friendly option, wrap tightly in plastic wrap and freeze for up to 2 months.