Cappuccino Pecan Pie

By mirving

Ingredients

• 1 refrigerated ready to use folded 9 inch pie crust
• 1/3 cup packed dark-brown sugar
• 4 large eggs
• 1 jar (about 18 oz) butterscotch or caramel dessert sauce
• 6 tblsp instant cappuccino coffee mix
• 1/2 tsp cinnamon
• 2 cups pecan halves

Details

Servings 1

Preparation

Step 1

Heat oven to 350. Unfold piecrust into 9 inch pie plate. Turn edge under to form a standup edge; crimp the edge. Crumble the brown sugar in an even layer over the crust. In a large bowl, slightly whisk eggs to break up. Stir in the dessert sauce, cappuccino coffee mix and cinnamon until well blended. Stir in the pecans. Pour into the crust. Bake until the center of the filling is just set 45-50 minutes. Transfer to a wire rack and let cool completely. Refrigerate until the pie is firm, about 3 hours. Let come to room temperature to serve.