Best Lubys Cafeteria Butternut Brownie Pie Recipes

Luby's Cafeteria Butternut Brownie Pie image

Provided by Molly53

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

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, divided
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

Steps:

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.

Nutrition Facts : Calories 430.9, Fat 23.3, SaturatedFat 8.1, Cholesterol 40.8, Sodium 161.6, Carbohydrate 53, Fiber 2, Sugar 39.5, Protein 5.3

Luby's Cafeteria Coconut Meringue Pie image

Provided by Julie in TX

Categories Pie

Time 1h

Yield 2 pies, 12 serving(s)

Number Of Ingredients 13

5 cups half-and-half
1/4 cup butter or 1/4 cup margarine
1 cup granulated sugar
3 extra large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallow
1 1/4 cups flaked coconut
18 inches baked pie crusts
1 1/4 cups egg whites (from 8-9 extra-large eggs)
1 teaspoon cream of tartar
1 1/2 cups granulated sugar

Steps:

FILLING.
Preheat Oven to 350 degrees.
Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
Continue stirring while cooking until mixture is thickened.
This should take about 1 minute.
Add the marshmallows and 3/4 cup of the coconut.
Cook while stirring until the marshmallows melt and the mixture is well blended.
Pour into pre-baked pie shells.
Refrigerate for at least 2 hours.
MERINGUE.
Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
Spread 1/2 the meringue mixture over each pie to the edge of the crust.
Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
Bake for 12-15 minutes until or until the meringue is lightly browned.
Refrigerate until serving.