When Karen approached me about choosing a recipe for my host date of Club: Baked, she asked if I would be willing to pick a recipe out of the pie section of the book we’re baking through, Baked Explorations. If you have been around my blog at all, you know that pies aren’t exactly my area of expertise. I can count the number of pies I have ever made on one hand, and I don’t even need all my fingers. That said, I approached my pick with a wide open viewpoint since most of the pies in the book would be something “new” in my mind.
So, what made me choose this sawdust pie? First, while it has quite a few ingredients, the recipe itself is relatively simple. Outside of the crust, it is just mix, pour, and bake. Second, the ingredients were things that we really like. Coconut has to be one of my husband’s favorite ingredients in baked goods. Lastly, it was a unique recipe with unique ingredients. Who would have though of adding graham cracker crumbs in the filling of a pie? While I don’t have too many pies that I can speak to in my repertoire, this is certainly one that I have never heard of prior to this book.
As it reads in the book, the pie came together pretty quickly. Since I don’t have a “go-to” pie crust recipe, I also made the crust recipe exactly as written in the book. I feel like the crust turned out pretty good, however I think I may have added just a little bit too much water. Still working on that perfect flaky pie crust. Add the filling and some whipped cream to the crust, the pie was great! I am not kidding when I say that my husband loved it! In the comments about the recipe on the blog page, several of the ladies were comparing it to a pecan pie, and I can definitely see the reference given the chopped pecans although I feel that the texture difference from the graham crackers and coconut give it just a little bit more. With this one now in my pie repertoire, I may be making pies more often. At the very least, it will be making its way to our Thanksgiving feast.
Be sure to stop by the blog page to see pies from the other ladies. Thanks for baking along with me!
Adapted from Baked Explorations
3 cups all-purpose flour
1 Tbsp. sugar
1 tsp. fine salt
1 cup (2 sticks) cold unsalted butter
1/2 crust recipe
1 cup granulated sugar
1/4 cup brown sugar, firmly packed
1-1/4 cups unsweetened flaked coconut
1-1/4 cups pecans, coarsely chopped
21 graham crackers (I used 21 half sheets)
2 ounces high-quality white chocolate, coarsely chopped
1/2 tsp. salt
6 egg whites
1 tsp. pure vanilla extract
whipped cream for serving
sliced bananas for serving (optional)
In a medium bowl, whisk the flour, sugar and salt together. In a measuring cup, stir 3/4 cup water with several ice cubes until it is very cold.
Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts. Pulsing in 4-second bursts, slowly drizzle the ice water into the food processor through the feed tube. As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. Flatten each piece into a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate until firm, about 1 hour. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw it in the refrigerator before proceeding with your recipe.
For the pie, dust a work surface with a sprinkling of flour. Roll out the dough ball into a 12-inch round. Transfer it to a pie dish and carefully work it into place, folding any overhang under and crimping the edge as you go. Wrap and refrigerate the crust for at least 30 minutes.
Preheat the oven to 350 degrees. In a large bowl, use a wooden spoon to combine the sugars, coconut, pecans, graham crackers, white chocolate and salt. Add the egg whites and vanilla and stir until just combined – the egg whites should coat all the ingredients.
Transfer the filling to the prepared pie shell. Bake until filling is set to the touch, 30 to 40 minutes. Cool the pie for at least 1 hour before serving it warm, with whipped cream and sliced bananas, if you like.