Kentucky Sawdust Pie Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 F degrees.
• In a mixing bowl, combine egg whites (unbeaten) and sugar by hand; stir in graham cracker crumbs, coconut and pecans until well-blended.
• Pour mixture into pie shell.
• Bake 25 to 35 minutes, until glossy and set.
• Do not overbake.
• Let cool to room temperature before serving.
• When serving, top with whipped cream and banana slices.

Steps:

• Preheat oven to 350 degrees.
• Place unbeaten egg whites in a bowl.
• In a separate bowl, mix sugar, coconut, pecans, graham cracker crumbs and vanilla.
• Mix into unbeaten egg whites.
• Pour into pie shell.
• Bake 30 minutes or until done.
• Serve at room temperature topped with whipped topping and banana slices.

Steps:

• 1. PRE-HEAT OVEN TO 325
• 2. MIX ALL INGREDIENTS TOGETHER AND STIR BY HAND.POUR INTO UNBAKED PIE SHELL. BAKE UNTIL GLOSSY AND SET 25-30 MINUTES. DO NOT OVER BAKE.
• 3. ENJOY!!

Steps:

• Mix all ingredients together and stir by hand.
• Pour into unbaked pie shell.
• Bake in preheated 325 degree oven until glossy and set (about 25 to 30 minutes).
• Do not overbake!
• Serve as is or add some sliced bananas and whipped cream on top for a change.

Steps:

• Prepare and refrigerate the pie dough. Roll the dough into a 12½- to 13-inch circle and line a 9- to 9½-inch deep-dish pie pan with it, shaping the edge into an upstanding ridge. Flute or crimp the edge, then refrigerate the shell until needed.
• Whisk the egg whites, sugars, and vanilla in a bowl until evenly mixed. Add the graham cracker crumbs, coconut, pecans, and salt. Stir briefly, then add the butter and stir just until the filling is evenly mixed. Don't overmix.
• Turn the filling into the pie shell and spread it evenly with the back of a spoon. Bake on the center oven rack for 40 to 45 minutes, until the top is crusty and has risen, rotating the pie midway through the baking. It's fine if the pie develops cracks here and there.
• Transfer the pie to a rack and cool for at least 2 hours before serving. Serve warm or at room temperature, garnishing slices lavishly with vanilla or butter pecan ice cream and a drizzle of caramel sauce, if desired. Cover and refrigerate leftovers.
• Recipe for Success:
• Chop the nuts by hand, not in the food processor, for the best texture. (The food processor can make them too fine if you're not careful.)
• Don't overmix the filling. The more you work it, the stiffer and less spreadable the filling becomes.
• You'll have a lot of egg yolks left over with this pie. Consider making crème brûlée or custard with them.

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into crust. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.