Dolly Parton’s Sawdust Pie
The first time someone handed me a slice of sawdust pie, I laughed at the name. Sawdust? On a dessert plate? Then I took one bite and stopped laughing, because it was one of the best easy pie recipes I had ever tasted. It’s chewy, nutty, sweet, and a little crunchy on top, and it comes together in about ten minutes of real work.
I’m Linda, and after more than ten years of developing recipes for beesrecipes.com, this pie is still the one I make when I need a dessert that looks like I tried hard when I really didn’t. It’s often linked to Dolly Parton because a version shows up in her Southern cookbook, but it really started at Patti’s 1880’s Settlement, a restaurant in Kentucky. Dolly just helped make it famous, and honestly, that seems right. It’s warm, a bit over the top, and impossible not to like.
So why “sawdust”? The filling of graham cracker crumbs, coconut, and pecans looks a lot like wood shavings before it bakes. That’s the whole story. No real sawdust, I promise.
Essential Ingredients
- 1 unbaked 9-inch deep dish pie crust (homemade or store bought)
- 1 ½ cups granulated sugar
- 1 ½ cups graham cracker crumbs
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 ½ cups egg whites (about 7 large eggs), unbeaten
- 1 teaspoon pure vanilla extract (my addition)
- Pinch of salt (also my addition)
- Sliced bananas and whipped cream for serving
That “1 ½ cups of everything” ratio is why so many home bakers remember this recipe by heart. It’s very hard to mess up.
Alternative Ingredients
No pecans? Walnuts work fine, but toast them first so they don’t taste bitter. If you need a cheaper option, use half pecans and half rolled oats. You’ll still get the chewy texture and save a few dollars.
Vanilla wafer crumbs can replace graham crackers and give a softer, more cake-like filling. To make it gluten free, use gluten-free graham crackers and a gluten-free crust. I’ve tested that version, and nobody at my table could tell the difference.
You can swap the sugar for light brown sugar if you want deep caramel flavor. In the fall, I add ½ teaspoon of cinnamon, and around the holidays I sometimes stir in a handful of mini chocolate chips. Don’t tell the purists.
Step-by-Step Directions
1. Prep the oven and crust. Heat the oven to 350°F (175°C). Set the unbaked crust in a deep dish pie plate and crimp the edges. Put the plate on a rimmed baking sheet, because this filling can bubble over.
2. Mix the dry ingredients. In a large bowl, combine the sugar, graham cracker crumbs, coconut, pecans, and salt. Use your hands to break up any clumps of coconut.
3. Add the egg whites. Pour in the egg whites and vanilla. Stir with a spatula until everything is evenly wet. Do not whip the egg whites. This is the biggest mistake I see, and I made it myself. I once beat the whites to soft peaks because I thought it would make the pie lighter. It puffed up like a soufflé in the oven, then sank into a sad, cracked mess. Just stir.
4. Fill and bake. Spread the filling into the crust and smooth the top. Bake for 25 to 35 minutes, until the top is golden and glossy and the center is mostly set, with only a small wobble.
5. Cool completely. Let the pie cool on a wire rack for at least two hours. It firms up as it cools, and if you cut it warm, the filling will run.
6. Serve. Top each slice with fresh banana slices and a big spoonful of whipped cream. That’s how Patti’s serves it, and the cool banana really does balance the sweetness.
Pro Tips From My Kitchen
Watch the crust edges. Ovens vary a lot, and mine runs hot, so I cover the edges with a silicone pie shield after about 15 minutes. Foil works if you don’t have one.
Buy the boxed liquid egg whites if you don’t want seven leftover yolks. They work well here. If you separate fresh eggs, save the yolks for custard or carbonara.
Toast your pecans for 6 to 8 minutes before adding them. That one step makes this pie taste like it came from a bakery.
A good stand mixer isn’t needed here at all, which is part of why I love it. One bowl, one spatula, done. But a heavy ceramic or glass pie dish really does help the crust bake evenly, and it’s worth the money if you bake pies often.
Recipe Info
| Detail | Info |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Cooling Time | 2 hours |
| Total Time | 2 hours 40 minutes |
| Servings | 8 to 10 |
| Yield | One 9-inch deep dish pie |
Why You’ll Love This Recipe
It only needs a handful of pantry ingredients and almost no skill. It travels well for potlucks, church suppers, and Thanksgiving dessert tables. And it tastes like a mix of pecan pie and coconut macaroons, which is honestly a dream combo.
If you love Dolly-style Southern baking, you’ll also enjoy my Dolly Parton baked cinnamon apple fritters. They’re just as cozy.
What Makes This Recipe Unique
Most nut pies use corn syrup and whole eggs to get that gooey filling. Sawdust pie skips the corn syrup completely and relies only on egg whites and sugar. That gives it a chewy, slightly crisp, macaroon-like texture you won’t get from a classic pecan pie. It’s lighter in a way, but still rich.
Key Features
- No corn syrup
- One-bowl filling, no mixer needed
- Make-ahead friendly (tastes even better on day two)
- Easy to make gluten free
- Freezes well for up to 2 months
Nutrition Facts (per slice, based on 10 slices, without toppings)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Sugar | 45 g |
| Protein | 7 g |
| Fiber | 3 g |
| Sodium | 260 mg |
These are estimates. Your numbers will vary depending on your crust and brands.
FAQs
Can I make sawdust pie ahead of time?
Yes. Bake it a day ahead, cover it, and keep it at room temperature or in the fridge. I actually prefer the texture on day two.
How do I store leftovers?
Wrap it well and refrigerate for up to 4 days. Add the bananas and whipped cream only when serving.
Can I freeze it?
Absolutely. Wrap the cooled pie in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge.
Why did my pie turn out runny?
Usually it was underbaked or cut too soon. Give it the full cooling time. Your mileage may vary by oven, so trust the glossy, set top more than the timer.
Is sawdust pie the same as pecan pie?
Not quite. It has pecans, but the coconut and graham crackers make it chewier and less syrupy.
You’ll Also Love
If you want more classic Southern pies, try my perfect Southern-style sweet potato pie or this easy crustless coconut pie for fellow coconut fans.
For more inspiration, I often browse the pie collection at Allrecipes, the Southern pie ideas at Southern Living, and the huge recipe library at Food Network when planning holiday baking menus.
Final Thoughts
Sawdust pie proves that a silly name can hide a seriously good dessert. It’s cheap, fast, and forgiving, and it always disappears first at my family gatherings. Make it once, and I bet it becomes one of your go-to holiday desserts too.
If you try it, leave a comment and tell me how it turned out. Did you go classic with bananas, or sneak in chocolate chips like me? I read every single comment.
Happy baking,
Linda
Dolly Parton’s Sawdust Pie
A chewy, nutty Southern pie made with coconut, pecans and graham cracker crumbs. It has no corn syrup, needs only one bowl and about 10 minutes of prep. Serve it with sliced bananas and whipped cream.
Ingredients
- 1 unbaked 9-inch deep dish pie crust
- 1 ½ cups granulated sugar
- 1 ½ cups graham cracker crumbs
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 ½ cups egg whites (about 7 large eggs), unbeaten
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- Sliced bananas and whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Place the unbaked crust in a deep dish pie plate and set it on a rimmed baking sheet.
- In a large bowl, mix the sugar, graham cracker crumbs, coconut, pecans and salt. Break up any coconut clumps.
- Pour in the egg whites and vanilla. Stir with a spatula until everything is evenly coated. Do not whip the egg whites.
- Spread the filling into the crust and smooth the top.
- Bake for 25 to 35 minutes, until the top is golden and glossy and the center is mostly set. Cover the crust edges if they brown too fast.
- Cool on a wire rack for at least 2 hours before slicing.
- Serve each slice topped with fresh banana slices and whipped cream.
Notes
Nutrition (per slice)
| Calories | 480 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Sugar | 45 g |
| Protein | 7 g |
| Fiber | 3 g |
| Sodium | 260 mg |
