Easy Sawdust Pie Recipe: Ready in 20 Minutes!

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When you first hear the name Sawdust Pie, you probably pause wait, sawdust? Really? Don’t worry, there’s not a single wood shaving in sight. What is inside is a sweet slice of Southern nostalgia: golden coconut flakes, buttery pecans, and a caramel-like filling that tastes like your grandmother’s best secret recipe. This Kentucky classic earned its quirky name because the finely chopped nuts and coconut on top look a little like sawdust once baked.

What makes this version special is its simplicity you can whip it up in about 20 minutes with nothing more than pantry staples. It’s the kind of dessert that feels both humble and indulgent, perfect for family gatherings, holiday spreads, or those “I need something sweet right now” evenings.

Ingredients for Easy Sawdust Pie

For the Filling:

• 3 large eggs, lightly beaten
• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans
• Pinch of salt

For the Crust:

• 1 pre-made 9-inch pie crust (or graham cracker crust)
• Extra butter for greasing

For the Topping:

• 2–3 tablespoons extra coconut flakes
• 2–3 tablespoons extra chopped pecans
• 1 teaspoon sugar (optional, for a sweet crunch)

Ingredient Note: You can swap pecans for walnuts, or use unsweetened coconut plus an extra tablespoon of sugar if that’s what you have on hand.

Step-by-Step Instructions

1. Preheat and Prepare

Set your oven to 350°F (175°C). Lightly butter your pie pan, press in the crust, and prick the base a few times with a fork so it doesn’t puff up while baking. If you’re using a graham cracker crust, just set it aside—no need for pricking.

2. Make the Filling

In a large bowl, beat the eggs until light and frothy (about 2–3 minutes). Gradually add the sugar and keep whisking until the mixture thickens and turns pale.
Slowly pour in the melted butter while stirring—it should feel glossy and smooth. Add vanilla and a pinch of salt for balance.

3. Add the “Sawdust” Magic

Sprinkle in the flour and fold gently until combined. Stir in most of the coconut and chopped pecans, saving a little of each for the topping. The batter will look slightly grainy—that’s exactly what you want.

4. Assemble and Bake

Pour the filling into your prepared crust, smooth the top, and scatter the remaining coconut and pecans evenly. If you want a crisp golden finish, sprinkle that last teaspoon of sugar on top.
Bake for 45–50 minutes, until the center is set but still gives a little jiggle when you shake the pan. The top should be a warm golden brown and smell nutty and toasty.

5. Cool and Serve

Let the pie cool completely for at least 2 hours before slicing. Serve at room temperature or chilled, with whipped cream or a scoop of vanilla ice cream. The texture deepens overnight—dense, chewy, and just a bit fudgy.

Tips & Tricks for the Perfect Texture

• Don’t overmix. Too much stirring toughens the filling. Fold gently once flour is added.
• Fresh nuts make all the difference. Toast them lightly first for richer flavor.
• Cool completely before slicing. Cutting while warm will make it crumble.
• Want more flavor depth? Add a teaspoon of bourbon or a pinch of cinnamon to the filling.
• Pairing idea: a strong cup of coffee or sweet tea cuts the richness beautifully.

Substitutions and Variations

Chocolate Sawdust Pie

Add 2 tablespoons cocoa powder to the filling and toss a handful of mini chocolate chips into the topping. Use a chocolate graham crust for the ultimate twist.

Bourbon Sawdust Pie

Add 2 tablespoons bourbon to the mixture and top with cinnamon-toasted pecans. Serve with whipped cream spiked with a dash of bourbon.

Tropical Sawdust Pie

Swap half the coconut for chopped macadamia nuts and mix in a tablespoon of crushed dried pineapple. The lime zest in the filling adds a subtle tang.

Maple Pecan Version

Replace half the sugar with pure maple syrup. Once baked, drizzle lightly with a maple glaze and sprinkle with sea salt.

Allergy-Friendly Swap

Use sunflower seeds instead of pecans, coconut oil instead of butter, and flax eggs to make it fully vegan. It still bakes up beautifully chewy and rich.

Storage and Make-Ahead Guide

Room Temperature (Up to 3 Days):
Cover tightly with plastic wrap or foil. Keep away from direct sunlight. The pie actually improves overnight as the flavors meld and the filling firms up.

Refrigerator (Up to 1 Week):
Store covered or in an airtight container. Serve chilled or bring to room temperature for 15 minutes before serving.

Freezer (Up to 2 Months):
Wrap whole pie in plastic wrap, then foil. Thaw overnight in the fridge before slicing. Texture may soften slightly but flavor holds strong.

Pro Tip: Bake the pie a day in advance for parties—the flavor deepens and the slicing is neater.

Frequently Asked Questions (FAQ)

What exactly is Sawdust Pie?

Sawdust Pie is a Southern dessert made with eggs, sugar, butter, coconut, and pecans. The “sawdust” name comes from the toasted coconut and nuts that look like wood shavings once baked.

Why is it called a Kentucky classic?

It originated in Kentucky restaurants like Patti’s 1880s Settlement and The Angus Barn, known for turning simple pantry staples into rich, comforting pies.

Can I make it without coconut?

Yes! You can replace coconut with crushed vanilla wafers or extra chopped nuts, though the pie will lose some of its signature chewiness.

Is Sawdust Pie similar to pecan pie?

Not quite. It’s less syrupy and more textured, almost like a chewy cookie baked inside a crust.

Nutrition Information (Per Slice)

Values are approximate and will vary based on ingredients used.

Time for Southern Comfort

There’s something grounding about a recipe like this simple ingredients, a quirky name, and a story you’ll retell every time someone asks, “Wait, what’s in this pie?” Sawdust Pie reminds us that the best desserts aren’t always the prettiest; they’re the ones that make people smile after the first bite.

So go ahead, bake it today, share it tomorrow, and pass it on like the best family traditions always are. And if you give it your own spin, tag share it with us so we can see your version of this sweet Southern classic.

Easy Sawdust Pie Recipe (Quick Southern Classic)

Try this easy Sawdust Pie recipe—a Southern favorite made with coconut, pecans, and a buttery filling. Ready in 20 minutes with pantry staples!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time: 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 9 slices

Calories 420 kcal

Ingredients

  

For the Filling:

• 3 large eggs, lightly beaten
• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans
• Pinch of salt

For the Crust:

• 1 pre-made 9-inch pie crust (or graham cracker crust)
• Extra butter for greasing

For the Topping:

• 2-3 tbsp extra coconut flakes
• 2-3 tbsp extra chopped pecans
• 1 tsp sugar (optional, for a sweet crunch)

Instructions

 

• Preheat and Prepare

  Set your oven to 350°F (175°C). Lightly butter your pie pan, press in the crust, and prick the base a few times with a fork so it doesn’t puff up while baking. If you’re using a graham cracker crust, just set it aside—no need for pricking.
• Make the Filling

  In a large bowl, beat the eggs until light and frothy (about 2–3 minutes). Gradually add the sugar and keep whisking until the mixture thickens and turns pale.Slowly pour in the melted butter while stirring—it should feel glossy and smooth. Add vanilla and a pinch of salt for balance.
• Add the “Sawdust” Magic

  Sprinkle in the flour and fold gently until combined. Stir in most of the coconut and chopped pecans, saving a little of each for the topping. The batter will look slightly grainy—that’s exactly what you want.
• Assemble and Bake

  Pour the filling into your prepared crust, smooth the top, and scatter the remaining coconut and pecans evenly. If you want a crisp golden finish, sprinkle that last teaspoon of sugar on top.Bake for 45–50 minutes, until the center is set but still gives a little jiggle when you shake the pan. The top should be a warm golden brown and smell nutty and toasty.
• Cool and Serve

  Let the pie cool completely for at least 2 hours before slicing. Serve at room temperature or chilled, with whipped cream or a scoop of vanilla ice cream. The texture deepens overnight—dense, chewy, and just a bit fudgy.

Notes

Ingredient Note:

• You can swap pecans for walnuts, or use unsweetened coconut plus an extra tablespoon of sugar if that’s what you have on hand.

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