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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


  1. Heat oven to 300 degrees F.
  2. Place a small mixing bowl and beaters in the refrigerator to chill.
  3. Lightly grease a 9-inch pie plate.
  4. In a large mixing bowl, beat egg whites and baking powder until soft peaks form.
  5. Add cream of tartar, beating constantly.
  6. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
  7. Using a rubber scraper, fold in Graham cracker and pecan pieces.
  8. Spoon into prepared pie plate.
  9. Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
  10. Cool completely on a wire rack.
  11. In the chilled small bowl, beat whipping cream with chilled beaters just until it begins to thicken.
  12. Add remaining 1/4 cup sugar along with vanilla extract and continue beating until stiff peaks form. Do not over-beat.
  13. Top pie with whipped cream.
  14. Sprinkle with pecans and refrigerate until ready to serve.

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