Are you like me?

Always wanting to try food with intriguing names?

In my last post, I joined blogging friends in Brenham, TX for a day of antique shopping and pie eating at Must Be Heaven.
They serve SAWDUST PIE!

I first ate here ONE YEAR AGO with Jeanne and Kirsten, when I initially tried their fantastic pie.

I’ve been wanting to  make this for a YEAR for you people! Holy moly, what is WRONG with me?!

It is what it is y’all, but the long awaited, here by popular demand, delicious and intriguing SAWDUST PIE IS HERE.

Sawdust pie is simply equal parts sugar, pecans, graham cracker, and coconut with a million egg whites.

What to do with the egg yolks? Make a custard! Or creme brûlée!

So, I took my pecans out of the freezer. Somehow in Texas you always end up with a plethora of pecans, but I’m on my last bag of vintage ’08 pecans. Somebody better send me some, STAT.

Chop those suckers up.

Then you take a whopping seven minutes and throw coconut, pecans, graham cracker crumbs (I had to search forEVER for my rolling pin) and sugar into a bowl.

Add in your seven egg whites and stir!

GORGEOUS and so easy!

Pour this batter of deliciousness into an unbaked pie shell, throw plenty more graham cracker crumbs on top to create a sawdust look, and bake that puppy.

Bake for roughly 30 minutes, you’ll want the center definitely set, but do not over bake.

Traditionally this pie is only served in the Southeastern U.S., so guard this recipe close! It’s served with whipped cream and sliced bananas.

Ready? The texture is reminiscent of pecan pie, but with a graham and coconut flavor – so addicting with those fresh bananas.

I’m hooked y’all.

Find yourself a potluck, and get to baking.

~ Peace, Love, and Sawdust Y’all

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Sawdust Pie


7 egg whites
1 1/2 cups white sugar
2 1/2 cups crushed graham cracker crumbs, save 1 cup for topping
1 1/2 cup chopped pecans
1 1/2 cup coconut flakes
1 teaspoon vanilla
1 9 inch pie shell, unbaked
2 cups whipped cream
1 banana, sliced


Preheat oven to 350 degrees. Mix all ingredients, saving 1 cup of graham cracker crumbs for the topping. Pour the mixture into the unbaked pie shell, and sprinkle the remaining 1 cup of graham crumbs on top, creating a sawdust look. Create a foil collar, covering the crust and bake 25-30 minutes. Remove the collar and bake an additional 5 minutes, or until set, making sure not to over bake. Let cool, slice and serve with whipped cream and sliced banana.