Sawdust Pie

My Granny made this pie quite often when I was young, and it’s one of the many pies that is served at Patti’s Restaurant in Grand Rivers. This pie contains an unusual combination of ingredients but they all work together surprisingly well.  It’s a very easy pie to make, but it tastes like you went to way more trouble than you actually did!

7 egg whites (this is a good companion recipe with the chocolate pots de creme since you use only the yolks in that recipe)

1 1/2 cups sugar

1 1/2 cups graham cracker crumbs (I buy the crumbs in a box)

1 1/2 cups chopped pecans

1 1/2 cups flaked coconut

1 unbaked pie shell (see pie pastry recipe in another post)

about 3 bananas

whipped cream (I used the kind in a can that you can squirt on top)

Beat the egg whites in a mixer bowl until they are foamy and begin to look white.

Stir in the sugar, graham cracker crumbs, pecans, and coconut.  Mix well.

Pour into an unbaked pie shell. 

Bake at 325 degrees for 25-30 minutes or until the pie is set (when you gently jiggle it back and forth the filling in the center does not jiggle).  Do not overbake, the center will be gooey when done.  To serve, slice into wedges, top with sliced bananas and whipped cream.