Description
Kentucky Sawdust Pie is a rich, sweet Southern dessert featuring a crunchy, nutty filling made from shredded coconut, pecans, and graham cracker crumbs. Baked in a buttery pie crust, this pie combines caramel-like sweetness with a delightful texture, resulting in a comforting and unique treat perfect for any occasion.
Ingredients
Scale
Pie Base
- 1 unbaked pie shell
Filling
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup graham cracker crumbs
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pie evenly and thoroughly.
- Mix Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, chopped pecans, graham cracker crumbs, sugar, and brown sugar. Mix these together until well combined to create the base texture and sweetness for the filling.
- Add Wet Ingredients: Pour the melted unsalted butter, milk, vanilla extract, and beaten eggs into the bowl with the dry ingredients. Stir the mixture thoroughly until all components are fully incorporated and form a consistent filling.
- Fill the Pie Shell: Pour the combined mixture into the unbaked pie shell. Spread it evenly across the bottom to ensure uniform baking and texture throughout the pie.
- Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes. The pie is done when the filling is set, and the top turns a golden brown color, indicating caramelization of sugars and a crisp texture.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature. This helps the filling to set properly before slicing. Once cooled, slice and serve as a delicious dessert.
Notes
- For a nuttier flavor, toast the pecans lightly before adding them to the mixture.
- Make sure the eggs are well beaten to help bind the filling properly.
- The pie can be served with whipped cream or vanilla ice cream for extra indulgence.
- Allowing the pie to cool fully before slicing prevents a runny filling.
- Store any leftovers covered in the refrigerator for up to 3 days.
