I hate wasting food! So, as the self-proclaimed Queen Of Freeze, I’m constantly freezing little bits of leftover this or that for future use. And it’s paid off many times.
One thing I always seem to have a plethora of is egg whites because so many dessert recipes call for yolks only. Unfortunately, aside from meringue (which I still have yet to perfect), there aren’t that many recipes in which to use them…..until now.
While watching a baking competition, I was ecstatic when a home cook from Kentucky made a Sawdust Pie that called for 7 egg whites! First of all, it looked amazing. And, second of all: 7 egg whites!!! I found and followed an online recipe. While I liked the general idea, I didn’t care for the coconut, wanted to change the consistency so it was firmer, add a variety of chips, and embed the pastry crust with graham cracker crumbs. I altered the recipe and made it my own.
This is a fast and easy pie to assemble, but needs to refrigerate at least 8 hours to firm up so it doesn’t gush when sliced. Thus, plan ahead!
By the way, I’m guessing the name “Sawdust” Pie comes from the abundance of graham cracker crumbs in the filling.
Note: I strongly encourage you to make your own pie crust. Honestly, it’s simple and so much tastier (not to mention cheaper!). But, you can purchase one, if you must. I’ve included my recipe for you adventurous souls.
Single pie crust
- 1¼ cup all-purpose flour
- 1/8 tsp salt
- 1 T sugar
- 1/2 cup Crisco shortening, chill if it’s a hot day
- 4 – 5 T ice water
- 1/4 cup graham cracker crumbs – about 2 rectangles
Preheat oven to 425º Fahrenheit.
You can either use a food processor or a pastry cutter to mix the Crisco and flour. (I prefer to use the pastry cutter since it’s easy and I hate to wash the food processor just for this.)
For the pastry cutter method, put the flour, salt, and sugar in a bowl and mix with the pastry cutter. Add in the Crisco and use the cutter to combine the flour and Crisco. Work until it resembles a coarse meal.For the food processor method, put the flour, salt, and sugar in work bowl and pulse a couple of times. Add in the Crisco and pulse several times, until mixture forms a coarse meal. Empty into a mixing bowl. You are NOT adding the water in the food processor – your dough will be tough!!!
Sprinkle 4 T ice water into the flour mixture. Using a fork, gently slice with the side of the tines to mix. The goal is to use enough water to incorporate all the flour so it forms a ball, but not be too wet. You may need a little more water – I usually do. Don’t overwork the dough or it will be tough. Form the dough into a tight ball and chill at least 30 minutes to make it easier to roll. Sprinkle flour, then 2 T graham crackers on a flat surface to prevent the dough from sticking. Place the dough ball in the center. With floured hands, push down the dough with one hand while pressing in the sides with the other. This will help keep the edges from fraying. Sprinkle some flour on the flattened dough and spread it around so the rolling pin doesn’t stick. Using a floured rolling pin, begin rolling the dough from the center out in all directions. When it gets to be about 8″ in diameter, push in the edges again – they’ll probably be fraying again. Lift up the edges and brush the graham cracker crumbs underneath. Roll until the diameter is about 12½”. Sprinkle 2T graham cracker crumbs over the top of the pastry and lightly press them in with your fingertips. (Don’t use the rolling pin – the crumbs tend to stick to it.)Place the pie pan next to the circle. Fold dough in half towards you, then carefully lift it to pan. Unfold and center it, gently adjusting pastry so it fits into the corners. If the dough splits, just overlap it and press it together. Leaving a 1/2″ overhang border from the pie pan edge, cut away excess dough with kitchen scissors. Crimps edges by rolling this 1/2″ border in on itself, then pinching with thumbs and forefingers. Cut a piece of waxed or parchment paper about 2″ longer than diameter of pie pan. Place on top of pastry and fill with pie weights or raw beans (that’s what I use). Very gently work the paper and beans into corners so the beans weigh down the entire bottom. Parbake at 425º F for 7 minutes. Remove the paper and weights by pulling one corner of the paper slowly towards the center, then the opposite corner towards the center, then one of the other corners, and the final one. Grab all 4 and lift it out in a rolling motion – don’t pull straight up or the center may still be stuck. Bake another 5 minutes, then remove and cool. Filling
- 7 egg whites
- 1½ cups (5 oz, 145 g) graham cracker crumbs – about (10 rectangles)
- 1/2 cup (41 g) raw oatmeal (OR 1/2 cup all-purpose flour)
- 1½ cups (7½ oz, 215 g) dark brown sugar, packed
- 1/2 tsp salt
- 1½ cups (5 oz, 135 g) walnuts, chopped and toasted
- 3/4 cup (120 g, 4 oz) milk chocolate chips
- 3/4 cup (120 g, 4 oz) semi-sweet chocolate chips
- 3/4 cup (120 g, 4 oz) butterscotch chips
Preheat oven to 350º Fahrenheit.
NOTE: The oats or flour are a thickener. Either will do, but I prefer the oats just a wee bit.
If using oats, grind them finely in a food processor or blender.Using an electric mixer or rotary egg beater, beat egg whites until frothy on medium/low speed about 30 seconds – just to break them up.
Add in the graham cracker crumbs, ground oats (or flour), brown sugar, and salt. Mix on low speed just to blend.
Stir in walnuts, milk chocolate chips, semi-sweet chips, and butterscotch chips.
Pour into pie crust and bake at 350º F for 25-30 minutes. I find 28 minutes is perfect for my oven. You’re looking for a slight wobble in just the center, not the whole top. Cool on rack completely, then refrigerate at least 8 hours.