Lubys Cafeteria Butternut Brownie Pie Recipes

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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

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.

LUBY'S CAFETERIA BUTTERNUT BROWNIE PIE



Luby's Cafeteria Butternut Brownie Pie image

Make and share this Luby's Cafeteria Butternut Brownie Pie recipe from Food.com.

Provided by Molly53

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

4 extra large egg whites, at room temp
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups granulated sugar, divided
14 graham cracker squares, broken in 1/2-inch pieces
1 cup pecan pieces
1 cup heavy whipping cream
1/2 teaspoon vanilla
chopped pecans, for garnish

Steps:

  • Preheat oven to 300°F.
  • Lightly grease or spray with cooking spray a 9" pie plate.
  • In large mixing bowl, beat egg whites and baking powder until soft peaks form.
  • Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
  • Using a rubber scraper, fold in graham crackers and pecan pieces.
  • Spoon into pie plate.
  • Bake 30 minutes or until wooden pick inserted in center comes out clean.
  • Cool completely on wire rack.
  • In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.
  • Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.
  • Top pie with whipped cream.
  • Sprinkle with pecans and refrigerate until served.

Nutrition Facts : Calories 430.9, Fat 23.3, SaturatedFat 8.1, Cholesterol 40.8, Sodium 161.6, Carbohydrate 53, Fiber 2, Sugar 39.5, Protein 5.3

LUBY'S CAFETERIA FRESH STRAWBERRY PIE



Luby's Cafeteria Fresh Strawberry Pie image

This is from Luby's Cafeteria and is one of their specialty. It is a "Most Requested Recipe" in answer to a request for this pie. The times are an estimate only, and without making the pie shells. NOTE: The amount of cornstarch is correct. After speaking with Luby's Customer Support, she suggested that you justs whisk longer to make a glaze.

Provided by Miss Annie

Categories     Pie

Time 40m

Yield 2 9inch pies

Number Of Ingredients 8

4 cups water
3 cups granulated sugar
1 (3 ounce) package strawberry gelatin
1 1/2 cups cornstarch
2 tablespoons red food coloring
4 pints strawberries
2 9-inch baked pie crusts
sweetened whipped cream

Steps:

  • For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin.
  • Bring to a boil, stirring occasionally.
  • In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth.
  • Add to saucepan, whisking constantly with a wire whisk.
  • Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. (I suggest stirring constantly).
  • Stir in food color.
  • Remove from heat and let stand at room temperature cool.
  • Do not refrigerate.
  • For pies, spread 1/4 cup glaze onto bottom of each pie shell.
  • In large bowl, combine strawberries and 2 cups of the glaze.
  • Mix gently to coat evenly.
  • Spoon half the mixture into each pie shell, arranging berries attractively.
  • Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.
  • Refrigerate at least 2 hours.
  • Top with whipped cream.

Nutrition Facts : Calories 2865.8, Fat 64.5, SaturatedFat 15.6, Sodium 1198.9, Carbohydrate 566.4, Fiber 18.2, Sugar 369.9, Protein 19.9

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