Luby's Cafeteria Butternut Brownie Pie

Total Time
Prep 30 mins
Cook 30 mins

From Luby's 50th Anniversary Cookbook for those fans of cafeteria cuisine.

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Lightly grease or spray with cooking spray a 9" pie plate.
  3. In large mixing bowl, beat egg whites and baking powder until soft peaks form.
  4. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
  5. Using a rubber scraper, fold in graham crackers and pecan pieces.
  6. Spoon into pie plate.
  7. Bake 30 minutes or until wooden pick inserted in center comes out clean.
  8. Cool completely on wire rack.
  9. In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.
  10. Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.
  11. Top pie with whipped cream.
  12. Sprinkle with pecans and refrigerate until served.


Most Helpful

Wonderful! I was searching for this pie and was thrilled to find it posted on Zaar. This has been my favorite pie at Luby's since I was a little girl but the recipe title doesn't really fit. This crustless pie is sweet, full of pecans, crunchy, chewy and has a caramel flavor that I always assumed was brown sugar, but is actually broken graham crackers. It's really a giant meringue topped with whipped cream but is just SO good. I would reduce the pecans a bit, just a personal preference. Great comfort food. Thanks so much, Molly, for sharing the recipe!

LonghornMama May 16, 2006

AMAZING! That is what my husband told me after eating his 2nd piece. I will be making this pie, instead of my usual pecan pies, for Thanksgiving this year. It is wonderful!

bizlas November 16, 2010

This pie is so easy to make. So delicious! I've been eating it at Luby's for years. I love being able to make it at home. And, everyone who tries it goes nuts. My husband has raved about it and wants me to make it every chance I get! Thanks for the recipe! I've added some pictures of it so that people can see what a pretty presentation it has! Thanks again! Jenny

WoodysChef August 31, 2010

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