Cappuccino Pecan Pie

Source: Homemade in a Hurry - Andrew Schloss

1 refrigerated 9-inch pie crust
1/3 cup dark brown sugar
1 (18 ounce) jar caramel or butterscotch dessert topping
6 tablespoons instant cappuccino coffee mix
1/4 teaspoon ground cinnamon
3 large or extra-large eggs
2 cups pecan halves

Heat oven to 350 degrees F. Line a 9-inch pie late with crust. Turn under the edges and crimp, if desired. Scatter the brown sugar in an even layer across the bottom of the crust.

Combine the butterscotch topping, cappuccino mix, cinnamon and eggs in a bowl until blended. Stir in the pecans and pour into the crust. Bake until the top is set and browned and the filling is still soft in the center, about 35 minutes. Let cool on a rack for at least 30 minutes before slicing.

Serve warm or at room temperature. Slice into 12 small wedges.