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Title: Luby's Butternut Brownie Pie
Categories: Holiday Dessert Pie
Yield: 8 Servings
| 4 | Egg whites | |
| 1/8 | ts | Baking powder |
| 1/8 | ts | Cream of tartar |
| 1 1/4 | c | Sugar (divided use) |
| 14 | Graham cracker squares; | |
| . broken into pieces | ||
| . (about 2 cups) | ||
| 1 | c | .+ 2 Tbsp Pecan pieces |
| . (divided use) | ||
| 1 | c | Whipping cream |
| 1/2 | ts | Vanilla extract |
Preheat the oven to 300øF. Lightly coat a 9-inch pie plate with butter.
In a large mixing bowl, beat the egg whites and baking powder until soft peaks form. Beating constantly, add cream of tartar and slowly add 1 cup of the sugar until stiff peaks form.
Using a rubber spatula, fold in the graham crackers and 1 cup pecan pieces. Spoon into prepared pie plate.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
In small chilled mixing bowl, beat the whipping cream just until it begins to thicken. Add the remaining 1/4 cup sugar and vanilla. Continue beating until stiff peaks form. Do not overbeat.
Top pie with whipped cream and sprinkle the remaining pecan pieces on top. Refrigerate until ready to serve.
Makes about 8 servings.
Nutritional Information: per serving: 518 calories, 30g fat, 306mg sodium, 197mg cholesterol, 47 percent of calories from fat. ** The Dallas Morning News -- Food section -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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