Christmas Recipes
Cappuccino Pecan Pie
Yield: 12 servings
Ingredients
- 1 refrigerated 9 inch crust
- 1/3 cup brown sugar
- 1 (18 ounce) jar butterscotch or caramel dessert topping
- 6 tablespoons instant cappuccino coffee mix
- 1/4 teaspoon ground cinnamon
- 3 eggs, large or extra large
- 2 cups (about 7 ounces) pecan halves
Instructions
- Heat oven to 350 degrees F. Line a 9 inch pie plate with the crust. Turn under the edges and crimp, if desired. Scatter the brown sugar in an even layer across the bottom of the crust.
- Combine butterscotch or caramel 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 its center, about 35 minutes.
- Let cool on a rack for at least 30 minutes before slicing.
- Serve warm or at room temperature.