Sawdust Pie

This pie is great when served with a big scoop of vanilla ice cream.

Yield:
8 servings
Ingredients
  • 1 9 -inch pie shell
  • 1 1/2 cup flaked coconut
  • 1 1/2 cup graham cracker crumbs
  • 1 1/2 cup pecans, chopped
  • 1 1/2 cup sugar
  • 1 cup egg whites
Directions

Cover pie shell with two layers of foil and bake in 450 degree F oven for 8 minutes. Remove foil and bake 4 to 5 minutes until golden brown. Cool on a wire rack.

Combine coconut, graham cracker crumbs, pecans and sugar in a large bowl. In another bowl, beat egg whites just until foamy; add to the coconut mixture. Mix well. Pour into prepared pie shell. Bake uncovered in 350 degree F oven for 35 minutes or until set.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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4.8 5
this pie is the bomb, little whipped cream on top and its heaven. item not reviewed by moderator and published
I love the taste of this pie. I add whipped cream on the top of the pie covered with fresh sliced bananas. Wonderful! item not reviewed by moderator and published
I had this recipe in my own file but it didn't specify anything concerning the pie shell and I wasn't sure if the graham crackers were to make the crust or not. I was really plesantely surprised to find the exact same recipe here with the directions. And by the way it's an excellent pie. item not reviewed by moderator and published
I was a little skeptical beacause this recipe only had one review. But, I tried it and it was GREAT!! It reminded me of pecan pie. Very easy to make and everyone love it. Highly recommended! item not reviewed by moderator and published
I made this pie for my family and they loved it. My husband runs a saw mill so he thought the pie was great, he said,"I didn't know that sawdust would taste so good." It is very rich so make the slices small and enjoy:) item not reviewed by moderator and published

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Pumpkin Pie with Almond Spiced Whipped Cream

Recipe courtesy of Rachael Ray