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Cappuccino Pecan Pie

Source of Recipe

A Holiday Deli Special Dessert Recipe


Recipe Introduction

Cappuccino Pecan Pie==need I say more?????

List of Ingredients

Cappuccino Pecan Pie

1 9-inch refrigerated ready-to use piecrust; (half of 15oz. pkg.)
1/2 cup packed dark brown sugar
4 large eggs
1 jar (18oz.) butterscotch or caramel dessert topping
6 tablespoons instant cappuccino coffee mix
1/2 teaspoon ground cinnamon
2 cups (7 oz.) pecan halves


Recipe



Preheat oven to 350º.

Unfold the piecrust into 9--inch pie plate. Turn the edge under to form a stand-up decorative edge; decoratively crimp the edge if desired. Crumble the brown sugar in an even layer over the crust.

In a large bowl, slightly whisk the eggs to break up. Stir in the butterscotch topping, cappuccino coffee mix and cinnamon until well blended.

Stir in the pecan halves. Pour the filling mixture into the crust.

Bake in 350º oven until the center of the filling is just set, 45 to 50 minutes.

Transfer the pie to a wire rack; let the pie cool completely.
Refrigerate until the pie is firm, about 3 hours. To serve, allow pie to come to room temperature.

Yield: 12 servings