Kentucky Sawdust Pie is a classic Southern dessert beloved for its sweet, nutty, gooey texture and crunchy topping. It features a base of egg whites, shredded coconut, pecans, and graham cracker crumbs baked into a pie shell. When done right, the filling sets just enough while the top becomes golden and crisp — yielding that contrast of chewiness and crunch.
This version aims to mirror the appearance from the original — a deep, golden-bubbly top over a richly textured filling — by following each step in detail.
Why You’ll Love This Recipe
- Texture contrast — gooey interior with a crunchy, nutty top
- Simple ingredients — pantry staples with big impact
- Visually striking — golden browned top, nut-studded surface
- Southern classic — a nostalgic, comforting dessert
- Perfect for gatherings — slices beautifully and pairs with whipped cream
Ingredients
- One 9-inch deep-dish pie crust
- 1/2 cups sugar
- 1 1/2 cups sweetened shredded coconut like Bakers Angel Flake coconut
- 1 1/2 cups graham cracker crumbs (about twelve full crackers if you are making your own crumbs)
- 1 1/2 cups chopped pecans
- 7 egg whites from large eggs
- Whipped cream and sliced bananas for serving
Directions
Below is a detailed, step-by-step method to recreate the look and texture shown in the picture:
- Preheat oven to 350 °F (175 °C).
- Place the egg whites into a large mixing bowl (preferably metal or glass).
- Add the graham cracker crumbs into the bowl with egg whites.
- Add the chopped pecans to the same bowl.
- Add the sugar (½ cup) into that bowl.
- Add the sweetened shredded coconut (1½ cups) into the bowl.
- Gently fold together all these dry ingredients (crumbs, pecans, coconut, sugar) with the egg whites until everything is well combined and the mixture is moist.
- Pour the combined mixture into the 9-inch deep-dish pie crust, spreading it evenly so the top surface is level.
- Place the pie on the middle rack of your preheated oven.
- Bake for 25 to 30 minutes, or until the top turns a lovely golden brown and the filling is set (i.e. it no longer jiggles much in the center). Facebook+1
- Remove the pie from the oven and place it on a wire rack to cool completely. Cooling allows the filling to firm up further.
- Once cooled, slice carefully. Serve each slice with whipped cream and optionally sliced bananas on the side or on top.
Visual cues to watch for: The top should be attractively golden, edges slightly crisp, and the interior should hold together but still be moist—not dry.
Pro Tips and Variations
- Prevent burning edges: If the crust edges tend to brown too quickly, shield them with foil strips partway through baking.
- Even browning: Rotate the pie pan halfway through baking (if your oven has hot spots).
- Extra nutty crunch: Toast the pecans lightly before chopping, then cool and use.
- Flavor boost: A tiny pinch of salt (¼ tsp) can enhance the sweetness and flavor balance.
- Coconut variation: Use unsweetened coconut, but then increase sugar slightly (by 2 Tbsp).
- Crust alternative: Use a cookie crust (like graham cracker crust) instead of a standard pie crust to intensify the crumbly texture.
- Mini version: Bake in individual tart pans — reduce baking time to ~20 minutes.
Serving Suggestions
- Serve warm or at room temperature.
- Top with a generous dollop of whipped cream.
- Arrange sliced bananas alongside or draped over the slice.
- Pair with coffee, milk, or light dessert wine.
- Garnish with extra toasted coconut or pecan pieces for contrast.
Storage / Reheating
- Storage: Cover and refrigerate leftover pie for up to 3–4 days.
- Reheating: Warm gently in a 300 °F (150 °C) oven for ~5–7 minutes to revive the crisp top (watch closely).
- Freezing option: You may freeze slices (wrapped tightly) for up to 1 month. Thaw in refrigerator, then reheat briefly in oven if desired.
FAQs
Will the pie collapse after baking?
A: It can slightly sink as it cools, which is natural. Don’t overbake in fear — the cooling will help it set nicely.
Can I use whole eggs instead of just egg whites?
A: This recipe relies on egg whites to give lift and lightness; using yolks will change texture and sweetness.
What if my filling is too wet?
A: You may have underbaked or over-moistened. Extend bake time a few more minutes, checking carefully so the top doesn’t burn.
Can I omit nuts (pecans)?
A: You could, but you’ll lose the nutty texture and flavor contrast; perhaps replace with another nut or extra coconut + crumbs, but outcome will differ.
Is this recipe gluten-free?
A: Not as written (graham cracker crumbs contain gluten). Use gluten-free crackers or crumbs if needed.
Conclusion
This Kentucky Sawdust Pie is a splendid balance of gooey sweetness and crunchy nuttiness, baked into a visually appealing dessert that mirrors the original photo. With careful attention to ingredient mixing, baking time, and cooling, you can recreate that perfect contrast of textures in your own kitchen. Serve with whipped cream and bananas, and enjoy a taste of Southern comfort.


Kentucky Sawdust Pie
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
A luscious, crunchy-gooey pie loaded with coconut, pecans, and graham cracker crumbs for a Southern treat.
Ingredients
- One 9-inch deep-dish pie crust
- 1/2 cups sugar
- 1 1/2 cups sweetened shredded coconut like Bakers Angel Flake coconut
- 1 1/2 cups graham cracker crumbs (about twelve full crackers if you are making your own crumbs)
- 1 1/2 cups chopped pecans
- 7 egg whites from large eggs
- Whipped cream and sliced bananas for serving
Instructions
Preheat oven to 350 °F (175 °C).
Place the egg whites into a large mixing bowl (preferably metal or glass).
Add the graham cracker crumbs into the bowl with egg whites.
Add the chopped pecans to the same bowl.
Add the sugar (½ cup) into that bowl.
Add the sweetened shredded coconut (1½ cups) into the bowl.
Gently fold together all these dry ingredients (crumbs, pecans, coconut, sugar) with the egg whites until everything is well combined and the mixture is moist.
Pour the combined mixture into the 9-inch deep-dish pie crust, spreading it evenly so the top surface is level.
Place the pie on the middle rack of your preheated oven.
Bake for 25 to 30 minutes, or until the top turns a lovely golden brown and the filling is set (i.e. it no longer jiggles much in the center).
Remove the pie from the oven and place it on a wire rack to cool completely. Cooling allows the filling to firm up further.
Once cooled, slice carefully. Serve each slice with whipped cream and optionally sliced bananas on the side or on top.
Visual cues to watch for: The top should be attractively golden, edges slightly crisp, and the interior should hold together but still be moist—not dry.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American / Southern
Keywords: Kentucky sawdust pie, sawdust pie recipe, coconut pecan pie