A classic Southern-style dessert with a sweet, chewy filling, crunchy pecans, shredded coconut, and buttery graham cracker crumbs baked inside a flaky pie crust. Despite its unusual name, this pie is rich, moist, and full of comforting flavors. Serve it with whipped cream and sliced bananas for a delicious finishing touch.
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust
- 7 large egg whites
- 1 1/2 cups granulated sugar
- 1 cup graham cracker crumbs
- 1 1/2 cups finely chopped pecans
- 1 1/2 cups sweetened shredded coconut
For Serving
- Whipped cream
- Fresh banana slices
- Extra chopped pecans, optional
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and gently press it into place. Crimp the edges as desired.
2. Prepare the Filling
In a large mixing bowl, combine the egg whites and granulated sugar. Mix until well incorporated.
Add the graham cracker crumbs, chopped pecans, and shredded coconut. Stir gently until all of the ingredients are evenly distributed and a thick, textured filling forms.
3. Fill the Pie
Spoon the mixture into the prepared pie crust. Spread the filling evenly across the crust using the back of a spoon or spatula.
4. Bake
Place the pie in the preheated oven and bake for approximately 30–35 minutes, or until the top is lightly golden and the filling is set around the edges.
The center may still look slightly soft when the pie comes out of the oven. It will continue to firm up as it cools.
5. Cool
Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 1 hour before slicing.
Cooling is important because it allows the filling to set and makes the pie easier to cut.
6. Serve
Slice the cooled pie and serve each piece with a generous spoonful of whipped cream.
For a traditional-style presentation, add several slices of fresh banana and a sprinkle of chopped pecans on top.
Recipe Tips
Use finely crushed graham cracker crumbs so they blend evenly throughout the filling.
For extra flavor, lightly toast the pecans before chopping them. Allow them to cool completely before adding them to the mixture.
Avoid overbaking the pie. The filling should remain slightly soft and chewy rather than becoming dry.
Allow the pie to cool completely before cutting. This helps the slices hold their shape.
Add the bananas and whipped cream immediately before serving for the freshest flavor and best presentation.
Serving Suggestions
This pie is delicious served on its own, but it becomes even more indulgent with a few simple toppings.
Try serving it with:
- Whipped cream
- Fresh banana slices
- Toasted pecans
- Vanilla ice cream
- Caramel sauce
- A light dusting of cinnamon
Storage
Cover leftover pie tightly and store it in the refrigerator for up to 4 days.
For the best texture, keep whipped cream and banana slices separate and add them just before serving.
Make-Ahead Instructions
The pie can be baked a day ahead of time and refrigerated until ready to serve. Allow it to sit at room temperature for approximately 15–20 minutes before slicing, or serve it chilled according to your preference.
Recipe Details
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: Approximately 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern American
Final Thoughts
Dolly Parton’s Sawdust Pie is a wonderfully simple dessert that delivers plenty of texture and flavor without requiring complicated preparation. The combination of sweet coconut, crunchy pecans, graham cracker crumbs, and a soft, chewy filling makes every bite satisfying.
Top each slice with whipped cream and fresh bananas for a classic presentation, and serve this unique dessert at holiday gatherings, family dinners, potlucks, or whenever you want an easy homemade pie with a little Southern charm.