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Dessert
Kentucky Sawdust Pie
Southern Living's Kentucky classic -- a gooey, crunchy pie of toasted pecans, sweetened coconut and graham cracker crumbs baked in a flaky crust, like coconut, chess and pecan pie in one. Serve warm with whipped cream and bananas.
Ingredients
- 1 unbaked refrigerated pie crust (such as Pillsbury)
- 1 1/3 cups granulated sugar
- 1 1/2 cups chopped toasted pecans
- 1 1/2 cups flaked sweetened coconut
- 9 whole graham cracker sheets, coarsely crushed
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp table salt
- Whipped cream (optional)
- Banana slices (optional)
Instructions
- Preheat the oven to 350F. Whisk together the sugar, vanilla, salt, and eggs in a large bowl.
- Place the graham crackers in a large zip-top bag and crush with a rolling pin into coarse panko-like crumbs. Stir the crumbs, pecans, and coconut into the egg mixture (it will be thick).
- Roll the pie crust into an 11- to 12-inch circle and fit it into a 9-inch deep-dish pie plate; fold the edges under and flute.
- Pour the filling into the unbaked crust. Bake at 350F until the top is browned and the center still jiggles slightly, about 35 minutes.
- Serve warm, at room temperature, or chilled, garnished with whipped cream and banana slices if desired.
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