Sawdust Pie (Amish)

This is a delicious pie that is often overlooked and underrated among the Amish's amazing repertoire of wonderful pies. This pie's name is thought to be taken from the sawdust-like appearance of the pie, as sawdust is a familiar sight in Amish-owned mills and lumberyards. This is a thick, hearty pie that's full of coconut. And, believe me, it doesn't taste like sawdust. This pie is popular in parts of the southern USA where it is a family favourite in places, you'll find it on restaurant menus in Kentucky sometimes. But Sawdust Pie is also popular among the Amish. The pie crust can be made using this delicious and easy pat a pan recipe. No rolling out a pie dough with that method. I use a 9" pie pan and flute the crust edges for a prettier crust. And you just douse this pie in all sorts of goodies, if the pie isn't sweet enough for you, bury it in banana slices and a caramel sauce. The coconut gives this pie an easy texture. Some sawdust pie recipes call for a tsp. of vanilla extract, but this one does not and it tastes just fine. If you absolutely despise pecans, you can use other nuts in this like walnuts, chopped.

1½ cups shredded coconut
1½ cups graham cracker crumbs
1½ cups pecans, chopped
1½ cups sugar
1 cup egg whites (4-5 eggs)
1 pie crust

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine the coconut, graham cracker crumbs, pecans, and sugar in a medium bowl.

Mix in the egg whites (do not beat them first).

Pour the filling into the unbaked pie shell.

Bake for 35-40 minutes.

Cover the edges only with foil if needed to prevent overbrowning.

The middle may still look moist, but it will set upon cooling.

Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Store any leftovers in a sealed container.

The pie will keep for about 3 days.