With Thanksgiving right around the corner, my mind is on PIE! I’ve never been a huge pumpkin-pie fan, so it’s always a good excuse to explore other delicious pie flavors for turkey dinner. One of my favorite pies to make at this time of year is Sawdust Pie—I was first introduced to it a few years ago while browsing Baked Explorations by Matt Lewis and Renato Poliafito. I made the pie a couple of times that year, including for Thanksgiving at my parents’ house, and I’ve been itching to make it again ever since.
I like to think of Sawdust Pie as Magic Cookie Bars in pie form. Magic Cookie Bars are those delicious, ridiculously easy bar cookies made with chocolate chips, shredded coconut, and pecans on a graham cracker crust, all held together with sweetened condensed milk. They’re a childhood bake sale favorite, and Sawdust Pie captures all of those magical flavors, stuffs them in a pastry crust, and tops them with fresh bananas and piles of whipped cream. Take a walk on the wild side this Thanksgiving and add Sawdust Pie to your dessert lineup!
Click through for the ingredients and instructions…
Sawdust Pie with Bananas & Whipped Cream
1 unbaked 9″ pie crust
1 cup granulated sugar
1/4 cup packed brown sugar
1 1/4 cups sweetened, shredded coconut
1 1/4 cups chopped pecans
1 1/2 cups graham cracker crumbs
6 oz semi-sweet chocolate chips (about 1 cup)
1/2 teaspoon salt
6 egg whites
Bananas and lightly sweetened whipped cream for serving
Preheat the oven to 350°F. Set the unbaked pie crust aside. You can use a frozen store-bought crust or make your own from scratch. In a large bowl, combine granulated and brown sugars, coconut, pecans, graham cracker crumbs, chocolate chips, and salt. Stir until combined. Add the egg whites, and mix with a large spoon until the egg whites are evenly distributed and the mixture is uniformly coated. Spread the mixture in the prepared pie crust and bake for 30 minutes, until the top of the pie is golden and feels firm and set to the touch. Remove from the oven, allow to cool completely, and serve topped with fresh banana slices and whipped cream.
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