LUBY'S BUTTERNUT BROWNIE PIE
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
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
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
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
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
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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- Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.
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