Cappuccino Pecan Pie

Name: Cappuccino Pecan Pie
Ingredients: 9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package); 13 cup packed dark brown sugar; 4 large eggs; 18 ounces butterscotch sundae sauce (dessert sauce) or 18 ounces caramel sauce (dessert sauce); 6 tablespoons instant cappuccino coffee (coffee mix); 12 teaspoon ground cinnamon; 2 cups pecan halves; sweetened whipped cream (optional); 1 cup heavy cream; 2 tablespoons sugar; 12 teaspoon vanilla extract

11 ingredients

17 steps

Ingredients

9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package)
13 cup packed dark brown sugar
4 large eggs
18 ounces butterscotch sundae sauce (dessert sauce) or 18 ounces caramel sauce (dessert sauce)
6 tablespoons instant cappuccino coffee (coffee mix)
12 teaspoon ground cinnamon
2 cups pecan halves
sweetened whipped cream (optional)
1 cup heavy cream
2 tablespoons sugar
12 teaspoon vanilla extract

Directions

1

Heat oven to 350.
2

Let refrigerated piecrust stand at room temperature following package directions.
3

Unroll piecrust into 9-inch pie plate.
4

Turn edge under to form stand-up edge; crimp the edge as desired.
5

Crumble brown sugar in even layer over crust.
6

For filling: In a large bowl, whisk eggs until lightly beaten.
7

Add butterscotch dessert sauce, cappuccino coffee mix and cinnamon; whisk until well mixed.
8

Stir in pecan halves.
9

Pour filling into pastry-lined pie plate.
10

Bake at 350 for 45-50 minutes or just until center of filling is set.
11

Transfer pie to a wire rack; cool completely.
12

Refrigerate about 3 hours or until pie is firm.
13

Allow pie to come to room temperature before serving.
14

If desired, top each serving with a dollop of Sweetened Whipped Cream.
15

Sweetened Whipped Cream: In a chilled mixing bowl, combine heavy cream, sugar and vanilla extract.
16

Beat with an electric mixer on medium speed until soft peaks form.
17

Makes 2 cups.