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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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BUTTERNUT BROWNIE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Abrams Estate in Mesquite, Texas in 1998. Ingredients:
4 extra large egg whites at room temperature |
1/8 teaspoon baking powder |
1/8 teaspoon cream of tartar |
1-1/4 cups granulated sugar |
14 graham cracker squares broken into 1/2 pieces |
1 cup pecan pieces |
1 cup heavy whipping cream |
1/2 teaspoon vanilla |
chopped pecans for garnish |
Directions:
1. Preheat oven to 300 then lightly grease pie plate.
2. Beat egg white and baking powder until soft peaks form.
3. Add cream of tartar beating constantly.
4. Add 1 cup sugar a tablespoon at a time beating constantly until stiff peaks form.
5. Using a rubber scraper fold in graham crackers and pecan pieces then spoon into pie plate.
6. Bake 30 minutes then cool completely on wire rack.
7. In chilled small bowl using chilled beaters beat cream just until it begins to thicken.
8. Add remaining sugar and vanilla then continue beating until stiff peaks form.
9. Be careful not to overbeat then top pie with whipped cream.
10. Sprinkle with pecans and refrigerate until ready to serve.
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