Saturday, October 15, 2011

Club Baked~Sawdust Pie

Today at Club Baked, as we work our way through the cookbook, Baked Explorations, we are making Sawdust Pie. That's a great name, isn't it? The pie is similar to a pecan pie, but with a twist. This book we have been using, written by Matt Lewis and Renato Poliafito, constantly surprises me, as all the recipes appear to be classic, but with a twist. That must be what makes it all taste so good. Because it is all good! I haven't been disappointed yet!
 I made a couple changes to the recipe. First, I used sweetened coconut, and I cut it down to 1 cup. It's what I had on hand. I also took note of a small side bar to the recipe that stated that adding some chocolate might not be such a bad idea. Well, I didn't think it would be such a bad idea either, so I added 4 ounces of Scharffen Berger semi sweet chocolate.  This is the first time I have used this chocolate. I prefer the Callebaut whenever I need a high end chocolate, but this was great tasting.  This is a delicious pie! Very fall~ish, and perfect for a dinner party or Thanksgiving!
   For the complete recipe, stop by and see Tessa, our hostess for this recipe.  Her blog, The Cookin' Chemist, is full of wonderful recipes. 

Thanks for joining me today!
The Freshman Cook is all moved in and ready to celebrate
Halloween with a week long menu and  holiday tablescape!

Stop by tomorrow to see our menu!



  1. Nice looking pie! I added 2 oz of the Scharffen Berger semi sweet. I did think it added a little something to the recipe as well.

  2. I can see how some chocolate could balance this out. Sounds like a good idea! Thanks for baking along with me. I agree, this pie would be great on Thanksgiving!

  3. This looks good and I love chocolate and coconut together. Thanks for visiting Real Foods Matter!

  4. Great looking pie! Good idea on using less sweetened coconut. I only had sweetened and used what the recipe called for and the pie was TOO sweet to me.