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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Luby's Butternut Brownie Pie Recipe

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This recipe for Luby's Butternut Brownie Pie is from Jodie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 extra large egg whites, at room temp
1⁄8 teaspoon baking powder
1⁄8 teaspoon cream of tartar
1 1⁄4 cups granulated sugar
14 graham cracker squares, broken in 1/2-inch pieces
1 cup pecan pieces
1 cup heavy whipping cream
1⁄2 teaspoon vanilla
chopped pecans, for garnish
Directions:
Directions:
Preheat oven to 300°F.

Lightly grease or spray with cooking spray a 9" pie plate.

In 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 crackers and pecan pieces.
Spoon into pie plate.

Bake 30 minutes or until wooden pick inserted in center comes out clean.

Cool completely on wire rack.

In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.

Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.

Top pie with whipped cream.

Sprinkle with pecans and refrigerate until served.

 

 

 

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