Cappuccino Pecan Pie Recipe

Name: Cappuccino Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package); ⅓ cup packed dark brown sugar; 4 large eggs; 18 ounces butterscotch sundae sauce (dessert sauce) or 18 ounces caramel sauce (dessert sauce); 6 tablespoons instant cappuccino coffee (coffee mix); ½ teaspoon ground cinnamon; 2 cups pecan halves; sweetened whipped cream (optional); 1 cup heavy cream; 2 tablespoons sugar; ½ teaspoon vanilla extract

Servings: persons

9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package)
⅓ cup packed dark brown sugar
4 large eggs
18 ounces butterscotch sundae sauce (dessert sauce) or 18 ounces caramel sauce (dessert sauce)
6 tablespoons instant cappuccino coffee (coffee mix)
½ teaspoon ground cinnamon
2 cups pecan halves
sweetened whipped cream (optional)
1 cup heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract

1
Heat oven to 350.
2
Let refrigerated piecrust stand at room temperature following package directions.
3
Unroll piecrust into 9-inch pie plate.
4
Turn edge under to form stand-up edge; crimp the edge as desired.
5
Crumble brown sugar in even layer over crust.
6
For filling: In a large bowl, whisk eggs until lightly beaten.
7
Add butterscotch dessert sauce, cappuccino coffee mix and cinnamon; whisk until well mixed.
8
Stir in pecan halves.
9
Pour filling into pastry-lined pie plate.
10
Bake at 350 for 45-50 minutes or just until center of filling is set.
11
Transfer pie to a wire rack; cool completely.
12
Refrigerate about 3 hours or until pie is firm.
13
Allow pie to come to room temperature before serving.
14
If desired, top each serving with a dollop of Sweetened Whipped Cream.
15
Sweetened Whipped Cream: In a chilled mixing bowl, combine heavy cream, sugar and vanilla extract.
16
Beat with an electric mixer on medium speed until soft peaks form.

2194

kcal

Calories

221

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package), ⅓ cup packed dark brown sugar, 4 large eggs, 18 ounces butterscotch sundae sauce (dessert sauce) or 18 ounces caramel sauce (dessert sauce), and more.

Yes, Cappuccino Pecan Pie falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cappuccino Pecan Pie

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