Butternut Brownie Pie Recipe

This Luby’s Butternut Brownie Pie is a rich, chewy pie made with crushed graham crackers, pecans, and a meringue base. It’s light but still sweet and satisfying, plus it comes together in about 40 minutes—no fancy skills required.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: nutty, marshmallowy, kinda like a brownie cloud
• Great for: potlucks, holiday tables, or random sugar cravings

Why I Like This Recipe

Honestly? I just wanted dessert without dragging out a mixer or baking anything fussy. This one’s simple, all pantry stuff, and it ends up tasting like a brownie met a meringue and they fell in love. Very underrated.

Ingredients

• 4 egg whites
• 1/8 tsp baking powder
• 1/8 tsp cream of tartar
• 1¼ cups sugar, divided
• 14 graham cracker squares, broken into chunks
• 1½ cups pecan pieces, divided
• 1 cup whipping cream
• ½ tsp vanilla extract

How To Make Butternut Brownie Pie

1. Whip the egg whites: Toss ‘em in a bowl with baking powder. Beat until they look foamy. Add cream of tartar.
2. Sugar time: Slowly add 1 cup sugar, keep beating until stiff peaks.
3. Fold the mix-ins: Crackers + 1 cup pecans go in. Gently mix.
4. Bake it: Spread into a greased pie dish. Bake at 300°F for 30 mins or so.
5. Cool it down: Let it chill on the counter, uncovered.
6. Whip the cream: Cold bowl, cold beaters, ¼ cup sugar + vanilla. Beat to stiff peaks.
7. Top and serve: Spoon that whipped cream all over, then hit it with leftover pecans. Chill until you’re ready to slice.

Tips for Success

• Don’t overmix after adding the crackers — just fold.
• You have to let it cool completely before adding the whipped cream.
• Use real whipping cream, not the canned stuff. Trust.
• This one actually tastes better after a few hours in the fridge.

Storage

• Fridge: Covered in the fridge, it’s good for about 2 days.
• Freezer: Not the best for freezing, honestly. Whipped cream texture gets weird.

Frequently Asked Questions

• Q: Can I use store-bought whipped topping?
  Yeah, if you’re tired. It won’t taste as fresh, but it works.
• Q: What if I don’t have cream of tartar?
  Skip it, just know your egg whites might not whip up quite as firm.
• Q: Can I swap pecans for something else?
  Sure — walnuts or even almonds. Just chop ’em small.
• Q: Does it have chocolate?
  Nope, despite the name. The “brownie” part is more about texture.
• Q: Can I make this ahead of time?
  Yep. Bake it, cool it, then whip and top it before serving.

Common Mistakes and How to Dodge Them

• Overbeating the whipped cream: Once it hits stiff peaks, stop. Or you’ll end up with butter.
• Adding sugar too fast: Dumping it in too quick messes up the egg white structure.
• Not greasing the pie dish: You’ll regret that when it sticks.
• Not chilling the whipped cream tools: Warm bowl = sad cream.
• Trying to serve it hot: Just don’t. It’s weird warm. Chill is key.

Nutrition (Per Serving)

• Calories: 425 kcal
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 117mg
• Carbs: 44g
• Sugar: 34g
• Fiber: 2g
• Protein: 4g