Gooey Kentucky Sawdust Pie with Pecans

Gooey Kentucky Sawdust Pie with Pecans

A rich and chewy pie with a gooey center, filled with pecans, coconut, and topped with whipped cream and bananas, perfect for any occasion.

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Prep Time 15

Cook Time 1 10

Total Time 2 25

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 590

Ingredients Method Notes

Ingredients

For the crust

1 9-inch unbaked pie crust homemade or store-bought

For the filling

4 large eggs or 7 large egg whites for a lighter filling
1.5 cups granulated sugar
1.5 teaspoons pure vanilla extract
0.25 teaspoon salt
2 cups whole pecan halves or 1.5 cups chopped pecans
9 whole graham cracker sheets, crushed (about 1.5 cups crumbs)
1.5 cups shredded sweetened coconut or unsweetened coconut for less sweetness

To serve

to taste sweetened whipped cream
to taste sliced bananas optional

Method

Preparation

Start by heating the oven to 400°F. Roll out the pie dough, ease it into a 9-inch pie plate, and crimp the edge. Freeze the crust for 10 minutes.
Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 to 18 minutes, then remove the weights and parchment. Turn the oven down to 350°F.
Spread the pecans on a parchment-lined baking sheet and toast them at 300°F. Toast chopped nuts for about 18 minutes, or whole halves for about 25 minutes. Let them cool completely, then chop if necessary.

Mixing

In a large bowl, whisk the eggs, sugar, vanilla, and salt until smooth. Stir in the toasted pecans, graham cracker crumbs, and coconut. Mix until evenly moistened.

Baking

Spread the filling into the parbaked crust and bake at 350°F for 25 to 35 minutes. The top should be lightly browned and the center should wobble slightly.

Cooling and Serving

Let the pie cool for 1 hour before slicing. Serve warm, at room temperature, or chilled. Top with whipped cream and banana slices if desired.

Notes

Watch out for overbaking the pie; it should still wobble slightly in the center. Properly parbake the crust and toast the pecans for best flavor. Let the pie cool for at least an hour before slicing.