Cappuccino Pecan Pie

internetnut's Note:

If you're into the flavor of caramel and chocolate (as in caramel lattes), you'll love this decadent dessert. I found this in Family Circle Hometown Favorites Cookbook Volume 2. I have not tried this recipe, but I'm posting it for safe keeping.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 12

Yield: 1.0 pie

• 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 (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)

Sweetened Whipped Cream

• 1 cup heavy cream
• 2 tablespoons sugar
• ½ teaspoon vanilla extract

Directions:

1. Heat oven to 350. Let refrigerated piecrust stand at room temperature following package directions.
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. 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. 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. Allow pie to come to room temperature before serving. If desired, top each serving with a dollop of Sweetened Whipped Cream.
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.