Kentucky Sawdust Pie
A Southern classic where creamy peanut butter filling bakes into a golden-edged graham cracker and pecan crust, creating a silky, slightly jiggly dessert that's irresistible chilled.
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.
Notes
Chill the crust in the refrigerator for 5 minutes before baking to keep the edges crisp.
Tent the pie loosely with foil after 20 minutes if the top is browning too quickly.
Always refrigerate within 2 hours of baking and allow at least 2 hours of chill time before serving.
Nutrition
Serving: 125gCalories: 370kcalCarbohydrates: 30g
Tried this recipe?Let us know how it was!