Kentucky Sawdust Pie is a rich, old-fashioned dessert filled with toasted pecans, coconut, and graham crackers for a sweet, chewy texture that’s different from your typical pecan pie.

This southern sawdust pie is easy to make ahead and especially good served with whipped cream and fresh banana slices.

Slice of southern sawdust pie on a white plate, topped with whipped cream and banana slices.

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If you’ve never had sawdust pie, you may think the name is somewhat unfortunate. The reality is, the pie doesn’t taste like sawdust at all!

It’s one of those old-fashioned Southern desserts that takes familiar ingredients and turns them into something a little unexpected. The pie originated in Kentucky at a restaurant called Patti’s 1880s Restaurant, a little east of Paducah.

It has the rich sweetness of pecan pie, but crushed graham crackers (AKA the “sawdust”) and coconut give the filling a completely different texture.

This pie is a good choice for Sunday dinner, a church potluck, Thanksgiving, or anytime you want something a little unique that still has familiar flavors.

Despite the unusual name, sawdust pie is really just a good, old-fashioned pie. Serve it on its own or the traditional way, with banana slices and whipped cream!

More Crunchy Pecan Recipes You’ll Love:

Overhead view of a whole sawdust pie in a glass pie pan.

How to Make Sawdust Pie

It’s really easy to make this old-fashioned dessert.

Ingredients You’ll Need

Pie Crust
Sugar
Brown Sugar
Eggs
Salt
Graham Crackers
Pecans
Sweetened Shredded Coconut
Unsalted Butter
Banana Slices and Whipped Cream (optional, for garnish)

Overhead view of a slice of sawdust pie on a white dessert plate, with the whole pie next to it.

How to Make It:

Find the full printable recipe available below

Prepare the nuts and graham crackers. First, you’ll add the pecans to a dry skillet over medium heat. Stir them frequently, letting them toast until they’re fragrant and darker in color (about 10 minutes).

Place the graham crackers into a zip-top bag and crush into large chunks with a rolling pin.

two photos; one shows toasted pecans in a skillet; the other shows coarse crumbs of graham crackers in a ziploc bag next to a rolling pin.

Blend sugar and eggs. Then, you’ll whisk together sugar, brown sugar, vanilla, eggs, and salt until combined.

Two photos; one shows eggs, sugar, brown sugar, cinnamon, and melted butter in a bowl; the other shows those ingredients whisked together.

Add dry ingredients. Then, you’ll stir in the crushed graham crackers, toasted pecans, coconut shreds, and melted butter, mixing until incorporated.

Two photos; one shows pecans, shredded coconut, and graham cracker crumbs added to wet ingredients in a bowl; the other shows the mixture combined into the pie filling.

Bake the pie. Then, you’ll pour filling mixture into the crust. Bake in preheated oven for about 30-35 minutes, or until top is browned but the center still jiggles slightly.

two photos; one shows sawdust pie filling in unbaked pie crust; the other shows the pie after being baked.

Notes and Adaptations:

To toast the pecans, I simply add them to a dry skillet over medium heat. I stir them frequently, letting them toast until they’re fragrant and darker in color (about 10 minutes).
5 ounces of graham crackers is one regular-size sleeve from a box, which contains 9 full-size sheets of graham crackers.
I recommend crushing the graham crackers into coarse pieces, rather than using a food processor to yield crumbs. This helps the texture of the pie be less dry.
Patti’s original pie recipe doesn’t include butter, but I like to add a little to help add more richness and moisture.
Leftover pie should be covered and refrigerated.