Pecan: Butternut Brownie Pie

posted by Cindy 01-17-100 4:27 AM

Butternut Brownie Pie

4 extra-large egg whites, at room temp.
1/8 tsp. baking powder
1/8 tsp. cream of tartar
1 1/4 cups granulated sugar
14 graham cracker squares, broken into 1/2-inch pieces
1 cup pecan pieces
1 cup whipping cream
1/2 tsp. vanilla
Chopped pecans for garnish

Heat oven to 300 degrees. Lightly grease 9-inch 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 spatula, fold in graham crackers and pecan pieces. Spoon into pie plate.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire cooling rack.

In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add remaining 1/4 cup sugar and vanilla and continue beating until stiff peaks form. Do not overbeat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until served.

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