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Luby's Butternut Brownie Pie
4 extra large egg whites (at room temperature)
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups granulated sugar, divided
14 Graham cracker squares, broken into 1/2-inch pieces
1 cup pecan pieces
1 cup whipping cream
1/2 teaspoon vanilla extract
Heat oven to 300 degrees F.
Place a small mixing bowl and beaters in the refrigerator to chill.
Lightly grease a 9-inch pie plate.
In a 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 cracker and pecan pieces.
Spoon into prepared pie plate.
Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
Cool completely on a wire rack.
In the chilled small bowl, beat whipping cream with chilled beaters just until it begins to thicken.
Add remaining 1/4 cup sugar along with vanilla extract and continue beating until stiff peaks form. Do not over-beat.
Top pie with whipped cream.
Sprinkle with pecans and refrigerate until ready to serve.
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