Monday, January 28, 2008

Butternut Brownie Pie


Luby's used to serve this but since Landry's bought them I haven't seen it. I've made it once in the past and learned to not put the whipped cream on until you're serving or it doesn't stay a nice dry pie underneath...gross LOL
If you've never tried this it's different from any other pie I've ever had and I never would have guessed it was graham crackers!
The whole family likes this and it was gone in 24 hours.
Butternut Brownie Pie
4 egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups white sugar, divided
14 graham crackers, broken into 1/2-inch pieces
1 cup chopped pecans
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Heat oven to 300 degrees F (150 degrees C). Lighty 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.Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.

2 comments:

Marey said...

OMG Brie I was so curious about this after you mentioned it...looks sooooo heavenly! Mmmmm :D

Lissa said...

Mmmmm Heaven!