As the warm oven light dances on the counter, I breathe in that nutty, sweet aroma—a telltale sign that Kentucky Sawdust Pie is baking. After three rounds of adjustments—tweaking the crust chill time, testing two oven temps, and sampling slices at every stage—I finally cracked the code for a silky-smooth filling with a crackling, golden edge that beckons at first glance.
Why You’ll Love Kentucky Sawdust Pie
- A luscious, peanut-butter filling that holds just a gentle jiggle in the center
- A buttery graham-pecan crust that offers a crisp contrast to the creamy base
- A vintage Southern dessert with a modern twist—no flour, no cornstarch
- Fourth-generation Kentuckian favorite steeped in regional charm
A Little Background
My first encounter with sawdust pie was during a summer reunion in Louisville. Gram served hers with a dollop of whipped cream—her secret was chilling the crust before baking. In my own kitchen tests, I let the graham-pecan shell rest in the fridge for 5 minutes and watched it hold its shape perfectly, no soggy sides in sight.
Key Ingredients for Kentucky Sawdust Pie
- Graham cracker crumbs: provides the base—look for finely ground for an even press
- Chopped pecans: toasty crunch—lightly toast for a deeper nutty aroma
- Unsalted butter: binds the crust—use grass-fed if you like a richer finish
- Creamy peanut butter: star of the filling—stir until glossy before mixing
- Large eggs: set the filling—bring to room temp to avoid lumps
- Pure vanilla extract: brightens flavor—a teaspoon is all you need
How to Make Kentucky Sawdust Pie
- Preheat oven to 350°F. In a medium bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, 4 tablespoons melted unsalted butter, and ½ cup chopped pecans. Stir until evenly moistened, then press firmly onto the bottom and up the sides of a 9-inch pie plate.
- In a separate bowl, whisk together 1½ cups creamy peanut butter, 1 cup sugar, 2 lightly beaten large eggs, and 1 teaspoon vanilla extract until smooth and glossy.
- Pour the filling into the prepared crust, smoothing the top. (Beginner tip: run a knife around the edge to release air bubbles.)
- Bake at 350°F for 30 minutes or until the edges are set and the center still jiggles slightly. You’ll see golden edges and a glossy surface with soft bubbling.
- Transfer to a wire rack; let rest at room temperature for 15 minutes. Then refrigerate at least 2 hours before slicing.
Pro Tips & Troubleshooting
- Technique discovery: chilling the crust 5 minutes before filling stops it from shrinking in the oven.
- If the top cracks, tent with foil after 20 minutes to prevent over-browning.
- For a seasonal twist, fold in ¼ cup mini chocolate chips after whisking the filling.
- To halve, use a 6-inch pan and reduce bake time to about 25 minutes; double easily fits two 9-inch plates.
Storage & Make-Ahead Guide
Store pie covered in the refrigerator for up to 4 days—after 24 hours the flavors meld even more. For longer keeping, wrap tightly and freeze up to 1 month; thaw overnight in the fridge. Always refrigerate within 2 hours of baking to ensure food safety.
Serving Suggestions
Serve chilled slices with a swirl of whipped cream, a sprinkle of extra chopped pecans, or a drizzle of bourbon caramel sauce. Pair with fresh berries or a scoop of vanilla ice cream for contrast.
Frequently Asked Questions
- What is Kentucky Sawdust Pie made of? It’s a creamy peanut butter filling baked in a graham cracker–pecan crust, set with eggs and lightly sweetened with sugar and vanilla.
- How long do you bake Kentucky Sawdust Pie? Bake at 350°F for 30 minutes, until the edges are firm and the center still jiggles slightly.
- Can Kentucky Sawdust Pie be made ahead? Yes, you can bake it the day before and refrigerate for up to 4 days; flavors deepen with time.
- How do you store Kentucky Sawdust Pie? Cover and keep refrigerated; freeze for up to 1 month if needed, then thaw in the fridge overnight.
- What does Kentucky Sawdust Pie taste like? It offers a rich peanut-butter punch with a crisp, nutty crust and a delicate jiggle in the center.
- Can I freeze Kentucky Sawdust Pie? Absolutely—wrap tightly and freeze up to a month, then thaw in the refrigerator before serving.
Final Thoughts
From that first gentle crackle as you slice into the crisp edge to the smooth, nut-forward filling, Kentucky Sawdust Pie remains one of my favorite homestyle desserts. I can’t wait to hear how your version turns out—share your photos and tweaks below!
More Recipes You’ll Love
- Pecan Pie – another Southern nut-forward dessert that brings buttery richness
- Sweet Potato Pie – seasonal warm spices echo the cozy flavors of sawdust pie
- Apple Pie – a classic fruit counterpart with tender, cinnamon-kissed filling
- Gooseberry Pie – tart and vibrant, it balances the sweetness of peanut butter
Kentucky Sawdust Pie
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.3333333 cup sugar
- 4 tablespoons unsalted butter melted
- 0.5 cup chopped pecans
Filling
- 1.5 cups creamy peanut butter
- 1 cup sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, sugar, melted unsalted butter, and chopped pecans. Stir until evenly moistened, then press firmly onto the bottom and up the sides of a 9-inch pie plate.
Filling
- In a separate bowl, whisk together creamy peanut butter, sugar, lightly beaten eggs, and vanilla extract until smooth and glossy.
- Pour the filling into the prepared crust, smoothing the top. Run a knife around the edge to release any trapped air bubbles.
- Bake at 350°F for 30 minutes, or until the edges are set and the center still jiggles slightly.
- Transfer to a wire rack and let rest at room temperature for 15 minutes.
- Refrigerate at least 2 hours before slicing.