Are you seeking a delectable and indulgent dessert to tantalize your taste buds? Look no further than the scrumptious butternut brownie pie! This extraordinary creation seamlessly blends the earthy sweetness of butternut squash with the rich, decadent flavors of a classic brownie. With its creamy, velvety texture and a symphony of flavors, this pie will elevate any occasion from ordinary to extraordinary. Whether you're a seasoned baker or a novice in the kitchen, this delectable dessert is sure to impress even the most discerning palates. So, prepare to embark on a culinary journey as we explore the best recipe for crafting the ultimate butternut brownie pie.
Check out the recipes below so you can choose the best recipe for yourself!
LUBY'S BUTTERNUT BROWNIE PIE
Luby's Butternut Brownie Pie is a unique pie made with egg whites, pecans, sugar and graham crackers.
Provided by Cookie Madness
Categories Dessert
Time 45m
Number Of Ingredients 12
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.
LUBY'S CAFETERIA BUTTERNUT BROWNIE PIE
Make and share this Luby's Cafeteria Butternut Brownie Pie recipe from Food.com.
Provided by Molly53
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430.9, Fat 23.3, SaturatedFat 8.1, Cholesterol 40.8, Sodium 161.6, Carbohydrate 53, Fiber 2, Sugar 39.5, Protein 5.3
BUTTERNUT PIE WITH OR WITHOUT CRUST
If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Pie
Time 1h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything except for pie crust with whisk.
- Pour into crust.
- Bake in preheated oven at 425° for for 15 minutes.
- Lower temperature to 325° and bake for 45 more minute.
Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1
BUTTERNUT BROWNIE PIE
A crustless pie with a toasty flavor.
Provided by CANDACEMARIE
Categories Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
- In a 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.
- Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
- Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
- In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 53.9 g, Cholesterol 40.8 mg, Fat 28.2 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 8.5 g, Sodium 194.9 mg, Sugar 39.8 g
BUTTERNUT BROWNIE PIE
A crustless pie with a toasty flavor.
Provided by CANDACEMARIE
Categories Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
- In a 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.
- Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
- Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
- In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 53.9 g, Cholesterol 40.8 mg, Fat 28.2 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 8.5 g, Sodium 194.9 mg, Sugar 39.8 g
PEANUT BUTTER BROWNIE PIE
Love chocolate and peanut butter? A brownie crust paired with a rich, creamy filling celebrates the classic combo in all its lusciousness! Fluffy whipped topping sprinkled with peanuts makes it extra indulgent.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.
Nutrition Facts : Calories 354 calories, Fat 19g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
BROWN-SUGAR BUTTERNUT-SQUASH PIE
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 8h
Yield Serves 8 to 10
Number Of Ingredients 13
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.
HOMEMADE BROWNIE PIE
This pie never lasts long at our house-it's a different, fun way to serve brownies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pie will be.
- Don't overmix the batter: Overmixing can make the pie tough. Mix just until the ingredients are combined.
- Bake the pie until a toothpick inserted into the center comes out clean: This will ensure that the pie is cooked through.
- Let the pie cool completely before serving: This will help the pie to set and make it easier to slice.
- Serve the pie with your favorite toppings: Such as whipped cream, ice cream, or fresh fruit.
Conclusion:
Butternut brownie pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, chocolatey flavor and creamy, peanut butter filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give butternut brownie pie a try. You won't be disappointed!
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