Cappuccino Pecan Pie
Turn sweet pecan pie into a coffee bar dessert with the addition of butterscotch ice cream topping and cappuccino coffee mix.
Ingredients
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1 refrigerated ready-to-use folded 9-inch piecrust (half of 15-ounce package)
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1/3 cup packed dark-brown sugar
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4 large eggs
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1 jar (about 18 ounces) butterscotch or caramel dessert sauce
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6 tablespoons instant cappuccino coffee mix
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1/2 teaspoon ground cinnamon
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2 cups (about 7 ounces) pecan halves
Directions
1.
Heat oven to 350 degrees F.
2.
Unfold the piecrust into 9-inch pie plate. Turn the edge under to form a standup edge; decoratively crimp the edge if desired. Crumble the brown sugar in even layer over the crust.
3.
In a large bowl, slightly whisk the eggs to break up. Stir in the butterscotch sauce, cappuccino coffee mix and cinnamon until well blended. Stir in the pecan halves. Pour the filling mixture into the crust.
4.
Bake in 350 degrees F oven until the center of the filling is just set, 45 to 50 minutes.
5.
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.
Nutrition information
Calories 405, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 311 mg, Carbohydrate 53 g, Fiber 2 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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