This Kentucky Sawdust Pie has a gooey, rich center packed with toasted pecans, sweet coconut, and buttery graham cracker crumbs that bake up into something between a chess pie and a cookie bar. I first tasted this at a church potluck in Louisville, and I've been hooked ever since. The best part? You probably have most of these ingredients in your pantry right now, and the filling comes together in one bowl.
If you love easy southern desserts with big flavor, you'll want to try this alongside Cinnamon Roll Muffins for a cozy weekend breakfast spread, or serve it after dinner with Easter Pie for a dessert table that feels like home. It's the kind of pie that disappears fast, so I always make two.
What Is Kentucky Sawdust Pie?
Kentucky Sawdust Pie is an old-fashioned southern dessert that earned its quirky name from the graham cracker crumbs mixed into the filling, which some folks thought looked like sawdust from a woodworking shop. Don't let the name fool you though. This pie is rich, sweet, and absolutely delicious. It's a simple custard-style pie loaded with pecans, shredded coconut, and crushed graham crackers that bake into a gooey, golden filling with a slightly crispy top.
This Kentucky Sawdust Pie has roots in Kentucky kitchens, where home cooks have been making it for generations using pantry staples. It's one of those no-fuss pies that feels fancy but doesn't require any special skills or hard-to-find ingredients. You just whisk everything together, pour it into a flaky pie crust, and let the oven do the work.
If you loved this old fashioned Kentucky Sawdust Pie, you'll also enjoy these other easy pie recipes: Dirt Cake Cookies, Vegan Hot Cross Buns, and Ciabatta Bread for a full spread of homemade comfort food.
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Kentucky Sawdust Pie Ingredients
Here's what you need to make this gooey Kentucky Sawdust Pie.
See Recipe Card Below This Post For Ingredient Quantities
- Unbaked pie crust: Forms the base and holds all the rich filling. A flaky pie crust works best and keeps the bottom from getting soggy if you parbake it first.
- Eggs: Bind everything together and create that custard-like texture. You can use whole eggs or just egg whites if you prefer.
- Granulated sugar: Sweetens the pie and helps create that slightly caramelized top as it bakes.
- Pure vanilla extract: Adds warmth and depth to the filling. Don't skip this, it really rounds out the flavor.
- Salt: Balances the sweetness and makes all the other flavors pop.
- Pecan halves: Give the pie a rich, nutty flavor and a satisfying crunch. You can use whole halves or chop them up, depending on your preference.
- Graham cracker sheets: These get crushed into crumbs and mixed into the filling, adding texture and a subtle honey flavor. This is where the "sawdust" name comes from.
- Shredded sweetened coconut: Adds chewy texture and a hint of tropical sweetness that pairs perfectly with the pecans.
- Sweetened whipped cream: Served on top for a creamy, light contrast to the rich filling.
- Sliced bananas: A classic topping that adds freshness and a little bit of fun. If you love banana cream pie, you'll love this combo.
How to Make Kentucky Sawdust Pie
Let's get this Kentucky Sawdust Pie in the oven.
Preheat oven: Set your oven to 400℉ (204℃) so it's nice and hot when you're ready to bake.
Prepare the crust: Roll out your pie dough on a lightly floured surface until it's about 12 inches across. Carefully transfer it to a 9-inch pie plate, press it into the bottom and sides, then crimp the edges however you like. Pop the whole thing in the freezer for 10 minutes to chill it thoroughly, which helps prevent shrinking.
Parbake the crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake for 15 to 18 minutes until the edges just start to turn golden. Remove the weights and parchment, then turn the oven down to 350℉ (177℃).
Mix the custard base: In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt until everything is smooth and well combined. The mixture should look pale and slightly thick.
Add the fillings: Toss in the chopped pecans, graham cracker crumbs, and shredded coconut. Stir everything together until all the dry ingredients are evenly coated and moistened. The mixture will be thick and chunky, almost like a thick cookie dough.
Fill and bake: Pour the filling into your parbaked crust and spread it out evenly. Slide it into the oven and bake at 350℉ for 25 to 35 minutes. You're looking for a lightly browned top and a center that still jiggles just a little when you gently shake the pan. Don't overbake or you'll lose that gooey center.
Cool: Take the pie out of the oven and let it sit on the counter for at least 1 hour before you slice into it. This gives the filling time to set up.
Serve: Slice it up and serve it warm, at room temperature, or cold from the fridge. Top each slice with a generous swirl of whipped cream and a few slices of fresh banana.
Substitutions and Variations
Eggs: If you want to reduce the richness or cut back on cholesterol, you can use 7 large egg whites instead of 4 whole eggs. The pie will still set up beautifully, but it'll be a little lighter in texture.
Pecans: Swap in walnuts if that's what you have on hand. You can also use a mix of nuts for a more complex flavor.
Coconut: If you're not a coconut fan, you can leave it out and add an extra cup of graham cracker crumbs or chopped pecans. The texture will change a bit, but it'll still be delicious.
Graham crackers: Try vanilla wafers or even crushed gingersnaps for a spicier twist. Just crush them the same way you would the graham crackers.
Add chocolate: Stir in a cup of chocolate chips or chunks for a chocolate sawdust pie variation. The chocolate melts into the filling and adds even more richness.
Peanut butter version: Mix in ½ cup of creamy peanut butter with the eggs and sugar for a Kentucky sawdust pie with peanut butter. It gives the filling a subtle nutty flavor that's really good.
Equipment For Kentucky Sawdust Pie
- 9-inch pie plate: A standard size works perfectly for this recipe. Glass or ceramic both work well.
- Parchment paper: Used to line the crust during parbaking so the weights don't stick.
- Pie weights or dried beans: These keep the crust from puffing up while it bakes. You can reuse the same beans over and over for this purpose.
- Large mixing bowl: Big enough to hold all the filling ingredients and give you room to stir without making a mess.
- Whisk: For mixing the eggs and sugar until smooth.
- Food processor or rolling pin: To crush the graham crackers into fine crumbs. A food processor is faster, but a rolling pin and a zip-top bag works just as well.
Storage Tips
Room temperature: This Kentucky Sawdust Pie can sit out on the counter for up to 2 days if you cover it loosely with foil or plastic wrap. The gooey center stays soft, and the flavors actually get better after a day.
Refrigerator: Store leftovers in the fridge for up to 5 days. Cover the pie tightly with plastic wrap or transfer slices to an airtight container. The filling firms up a bit when it's cold, but it's still delicious. Some folks actually prefer it chilled.
Freezer: You can freeze this Kentucky Sawdust Pie for up to 2 months. Wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. Thaw it overnight in the fridge before serving.
Reheating: If you want to serve it warm, pop individual slices in the microwave for 15 to 20 seconds, or warm the whole pie in a 300℉ oven for about 10 minutes.
Serving Suggestions
With whipped cream and bananas: This is the classic way to serve it. The cool, creamy whipped cream balances the rich, sweet filling, and the bananas add a fresh contrast.
Alongside coffee or tea: A slice of this Kentucky Sawdust Pie pairs perfectly with a hot cup of coffee in the afternoon. The sweetness is just right for a little pick-me-up.
For the holidays: Serve this at Thanksgiving or Christmas alongside Key Lime Pie Bars for a dessert spread that offers something different from the usual pumpkin and apple pies.
With vanilla ice cream: If you're serving it warm, a scoop of cold vanilla ice cream on top is absolutely heavenly. The contrast of hot and cold, gooey and creamy, is hard to beat.
Expert Tips
Parbake the crust: Don't skip this step. Parbaking the crust helps prevent a soggy bottom and gives you a flaky, crispy base that holds up to the gooey filling.
Use room temperature eggs: They mix into the sugar more easily and create a smoother custard base.
Toast the pecans first: If you have an extra few minutes, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until they smell nutty and fragrant. This deepens the flavor and makes the Kentucky Sawdust Pie taste even better.
Don't overbake: The center should still jiggle slightly when you take the pie out of the oven. It'll continue to set as it cools. If you bake it until it's completely firm, you'll lose that signature gooey texture.
FAQ
What is sawdust pie made of?
Sawdust pie is made of eggs, sugar, pecans, shredded coconut, and graham cracker crumbs mixed together and baked in a pie crust. The graham cracker crumbs give it that "sawdust" look, but the filling bakes up gooey and rich. My grandma always says it's like a chess pie and a cookie had a baby.
What is the history of sawdust pie?
Sawdust pie is a traditional southern dessert, especially popular in Kentucky and Tennessee. It got its name from the graham cracker crumbs in the filling, which reminded folks of sawdust from a woodshop. It's been a staple at church potlucks and family gatherings for generations, and most families have their own version passed down through the years.
What is Dolly Parton's favorite pie?
Dolly Parton has mentioned that she loves banana pudding and sweet potato pie, but sawdust pie is a classic southern dessert she'd likely appreciate. It's got that homey, nostalgic feel that fits right in with her Tennessee roots. If you're looking for a Kentucky Sawdust Pie with that same down-home charm, this one's a winner.
Is Kentucky Sawdust Pie good?
Yes, Kentucky Sawdust Pie is really good if you love rich, sweet desserts with lots of texture. The gooey center, crunchy pecans, and chewy coconut make every bite interesting, and the slightly crispy top adds a nice contrast. It's one of those pies that looks humble but tastes amazing. My family requests it for every holiday.
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Kentucky Sawdust Pie
Ingredients
Method
- Preheat your oven to 400℉ (204℃).
- Roll out the pie dough on a lightly floured surface, then transfer to a 9-inch pie plate and crimp the edges. Freeze the pie crust for 10 minutes to chill thoroughly.
- Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-18 minutes to parbake the crust. Once done, remove the pie weights and parchment paper. Reduce the oven temperature to 350℉ (177℃).
- In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt.
- Add the toasted pecans, graham cracker crumbs, and coconut to the bowl. Stir until well combined (the mixture will be thick).
- Pour the mixture into the prepared pie crust. Bake at 350℉ (177℃) for 25 to 35 minutes until the top is golden brown and the center is slightly jiggly. The center should be set but gooey. Remove from oven and let cool for 1 hour.
- Serve the pie warm, at room temperature, or chilled, topped with whipped cream and sliced bananas.
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