Cappuccino Pecan Pie

Ingredients

• 9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package)
• 1/3 cup packed dark brown sugar
• 4 large eggs
• 18 ounces butterscotch sundae sauce or caramel sauce (dessert sauce)
• 6 tablespoons instant cappuccino coffee (coffee mix)
• 1/2 teaspoon ground cinnamon
• 2 cups pecan halves
• sweetened whipped cream (optional)

Sweetened Whipped Cream

• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Directions

1. 1

   Heat oven to 350. Let refrigerated piecrust stand at room temperature following package directions.

2. 2

   Unroll piecrust into 9-inch pie plate. Turn edge under to form stand-up edge; crimp the edge as desired. Crumble brown sugar in even layer over crust.

3. 3

   For filling: In a large bowl, whisk eggs until lightly beaten. Add butterscotch dessert sauce, cappuccino coffee mix and cinnamon; whisk until well mixed. Stir in pecan halves. Pour filling into pastry-lined pie plate.

4. 4

   Bake at 350 for 45-50 minutes or just until center of filling is set. Transfer pie to a wire rack; cool completely. Refrigerate about 3 hours or until pie is firm.

5. 5

   Allow pie to come to room temperature before serving. If desired, top each serving with a dollop of Sweetened Whipped Cream.

6. 6

   Sweetened Whipped Cream: In a chilled mixing bowl, combine heavy cream, sugar and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Makes 2 cups.