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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!
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time: 2 hours
Total Time 3 hours
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.