The Freshman Cook: 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.