Butternut Brownie Pie Recipes

LUBY'S BUTTERNUT BROWNIE PIE

Steps:

• Preheat oven to 350 degrees F. (Note: Other recipes use 300, but I use 350).
• Rub a 9 inch glass pie plate (I use a deep dish) generously with butter. Alternatively, have ready a pre-baked pie crust.
• In a mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of sugar, 1 tablespoon at a time, beating constantly until stiff peaks form. Beat in vanilla. Using a rubber scraper, fold in graham crackers and chopped, toasted pecans. Pour mixture into pie plate (or baked pie shell) and bake for 30 minutes.
• Let cool completely on a wire rack. The pie will sink a bit as it cools.
• Prepare topping. In a chilled bowl, using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla and continue beating until stiff peaks form. Do not overbeat. Top pie with whipped cream. Garnish with extra pecans if desired.

BROWNIE PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
• For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
• Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
• For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
• Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
• Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!

BROWN-SUGAR BUTTERNUT-SQUASH PIE

Steps:

• Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place, cut-side down, on a parchment-lined rimmed baking sheet and roast until soft, 45 to 50 minutes.
• When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using.
• On a lightly floured piece of parchment, roll out round disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate.
• Roll square disk of dough into an 11-by-14-inch rectangle (between 1/8 and 1/16 inch thick). Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen 1/4-inch-wide strips of dough along the short side. (Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.)
• Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fish-tail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outer-third strip always moving to middle to join side with 2 strips. Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each.
• Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cut-outs until firm, about 20 minutes. Brush edge with egg wash.
• Preheat oven to 400 degrees with racks in lower and upper thirds. Line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights.
• Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375 degrees and return crust to oven. Place chilled cut-outs on a separate parchment-lined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack.
• Reduce oven temperature to 325 degrees. Whisk together 1 cup squash puree and remaining3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash mixture, then stir in vanilla and evaporated milk to combine. Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack.
• Dust cutouts with confectioners' sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice.

SWEET BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate, folding crust over the edge and crimping into place.
• Blend sugar, squash, milk, eggs, cinnamon, and salt together in a blender or with a whisk until smooth. Pour mixture into the prepared pie crust.
• Bake in the preheated oven until center is mostly set, 40 to 45 minutes. Cool to desired temperature.

HOMEMADE BROWNIE PIE

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

LUBY'S CAFETERIA BUTTERNUT BROWNIE PIE

Steps:

• 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.