Recipe: Luby's Butternut Brownie Pie

This recipe is from the newspaper and is credited to Luby's restaurant.

Luby's Butternut Brownie Pie

4 extra large egg whites, room temperature
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 cups granulated sugar, divided
14 graham-cracker squares, broken into -inch pieces
1 cup pecan pieces
1 cup whipping cream
teaspoon vanilla
Chopped pecans for garnish

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 from. 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 30 minutes at 300 degrees F. 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 cup sugar along with vanilla and continue beating until stiff peaks form. Do not over beat. Top pie with whipped ream. Sprinkle with pecans and refrigerate until ready to serve. Makes 8 servings.