Kentucky Sawdust Pie Recipe – Rich and Nutty Dessert
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Author:Patricia Jannet
Total Time:60
Yield:1 whole pie (8 servings) — 8 generous slices from a standard 9-inch pie shell 1x
Description
Kentucky Sawdust Pie — a rich, caramel-flavored Southern dessert combining coconut, pecans, and graham cracker crumbs in one unforgettable slice. Makes 8 servings in 1 hour with just 10 simple pantry ingredients.
Ingredients
Scale
1 unbaked pie shell
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
Optional Substitutions:
If you’re avoiding nuts, consider using sunflower seeds or omit them entirely. While this might change the texture slightly, it’s still delicious!
For a dairy-free version, swap out the butter for a plant-based alternative and use almond or oat milk in place of regular milk.
To make this gluten-free, use gluten-free graham crackers for the crumbs.
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded coconut, chopped pecans, graham cracker crumbs, sugar, and brown sugar.
Add the melted butter, milk, vanilla extract, and beaten eggs to the dry ingredients. Mix until everything is well combined.
Pour the mixture into the unbaked pie shell, spreading it evenly to ensure a smooth surface.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool completely before slicing and serving. This allows the flavors to meld together for the best result.
Notes
Fridge Storage: Let your baked Kentucky Sawdust Pie cool completely on a wire rack for at least 2 hours before refrigerating. Cover the pie dish tightly with plastic wrap or transfer slices to an airtight container. Properly stored, your pie stays fresh in the refrigerator for up to 4 days. The filling actually firms up overnight, which many fans of this pie prefer — each cold slice cuts more cleanly than when warm.
Freezer Storage: For long-term storage, wrap the entire baked Kentucky Sawdust Pie (or individual slices) first in plastic wrap, then in a layer of heavy-duty aluminum foil for maximum protection against freezer burn. Label with the date and store for up to 2 months. Thaw overnight in the refrigerator before serving. Freezing works exceptionally well with this pie because the dense coconut-pecan filling retains moisture beautifully upon defrosting.
Oven Reheat: Preheat your oven to 325°F and place refrigerated or thawed Kentucky Sawdust Pie slices on a parchment-lined baking sheet. Tent loosely with foil to prevent the top from over-browning, then warm for 12 minutes until heated through. This method restores the slightly gooey center and crisp pecans to near-fresh-from-the-oven quality. Remove foil for the final 3 minutes if you prefer a crispier top.
Microwave Reheat: Place a single slice of Kentucky Sawdust Pie on a microwave-safe plate and heat at 50% power for 30 seconds to 45 seconds. Lower power prevents the sugar filling from becoming scorching hot while the edges remain cold. Let it rest for 1 minute before eating — the residual heat distributes evenly. This is the fastest method for enjoying a midweek dessert slice.
Air Fryer Reheat: Set your air fryer to 300°F and place a slice of Kentucky Sawdust Pie in the basket lined with a small piece of parchment. Heat for 4 minutes, checking at the halfway point. The circulating hot air crisps the top crust and pecan pieces while gently warming the custard-like center. This reheating method, recommended alongside food storage guidelines, gives the closest texture to freshly baked.
