Sawdust Pie is a bit of a mystery. You mix together an odd array of dry ingredients – graham cracker crumbs, flaked coconut, chopped pecans – with only egg whites for liquid and you end up with a pie that has a texture unlike any other you’ve ever had – and no, it’s not dry in the slightest. Instead, it has a texture that’s moist and chewy, almost like a macaroon, and a taste that’s sweet and straightforward.
It’s always nice when a dessert as delicious as this also happens to be no trouble to make. All this really takes is a bit of stirring. You mix together some graham cracker crumbs, flaked coconut, and chopped pecans with some sugar, salt, and seven egg whites.
You don’t even need to beat the egg whites, though there are some versions that call for it. You just pour that quick filling into a pie shell…
… and bake it until the top has formed a nice crust. Some Sawdust Pie recipes will tell you that you’ll only need thirty minutes of baking time, and while that will still get you that lovely crust, it won’t get you the chewy texture that makes this pie so unique. Forty or forty-five minutes will do the trick, and you’ll end up with a texture that’s almost cake-like and a far departure from any custard, cream, or fruit pies you might be used to.
When someone compares a food to sawdust, it’s generally a warning that you should steer clear of it, but Sawdust Pie is a dessert you should keep as close as you can.
1 hour to prepare serves 12
- 1 9-inch pie crust, unbaked
- 7 egg whites
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups sweetened flaked coconut
- 1 1/2 cups pecans, finely chopped
- 1/4 teaspoon salt
- Line a 9-inch pie pan with your dough, flute edges as desired, and set aside.
- In a large bowl, whisk together the egg whites, sugar, and vanilla. Gently stir in the graham cracker crumbs, coconut, pecans, and salt.
- Pour filling into pie shell and spread out evenly. Bake until a crust forms on the top, 40-45 minutes.
- Allow to cool on wire rack 2 hours before serving. Serve with whipped cream or ice cream if desired. Enjoy!
Recipe adapted from The Pie Academy.