Recipe by mollypaul
From Luby's 50th Anniversary Cookbook for those fans of cafeteria cuisine.
Top Review by LonghornMama
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!
- 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 See How It's Made
- 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.