Lubys Butternut Brownie Pie Recipes

LUBY'S BUTTERNUT BROWNIE PIE

Luby's Butternut Brownie Pie image

Luby's Butternut Brownie Pie is a unique pie made with egg whites, pecans, sugar and graham crackers.

Provided by Cookie Madness

Categories Dessert

Time 45m

Number Of Ingredients 12

Ingredients

Butter or shortening for rubbing pie plate (about 1 tablespoon OR 1 fully baked pie crust)
5 large or 4 "extra large" egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar (or just leave it out)
1 cup granulated sugar (200 grams)
1 teaspoon vanilla extract
14 graham cracker squares (broken into half inch pieces or crushed)
1 cup chopped (toasted pecans)
Optional: 1/4 cup of butterscotch chips (worth throwing in if you have some)
1 cup whipping cream
3-4 tablespoons granulated sugar or 1/4 cup powdered
1/2 teaspoon vanilla

Steps:

Preheat oven to 350 degrees F. (Note: Other recipes use 300, but I use 350).
Rub a 9 inch glass pie plate (I use a deep dish) generously with butter. Alternatively, have ready a pre-baked pie crust.
In a mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of sugar, 1 tablespoon at a time, beating constantly until stiff peaks form. Beat in vanilla. Using a rubber scraper, fold in graham crackers and chopped, toasted pecans. Pour mixture into pie plate (or baked pie shell) and bake for 30 minutes.
Let cool completely on a wire rack. The pie will sink a bit as it cools.
Prepare topping. In a chilled bowl, using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla and continue beating until stiff peaks form. Do not overbeat. Top pie with whipped cream. Garnish with extra pecans if desired.

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