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Turn sweet pecan pie into a coffee bar dessert with the addition of butterscotch ice cream topping and cappuccino coffee mix.

Source: Family Circle

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Recipe Summary

prep:
5 mins
chill:
3 hrs
bake:
45 mins
total:
3 hrs 50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F.

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  • Unfold the piecrust into 9-inch pie plate. Turn the edge under to form a standup edge; decoratively crimp the edge if desired. Crumble the brown sugar in even layer over the crust.

  • In a large bowl, slightly whisk the eggs to break up. Stir in the butterscotch sauce, cappuccino coffee mix and cinnamon until well blended. Stir in the pecan halves. Pour the filling mixture into the crust.

  • Bake in 350°F oven until the center of the filling is just set, 45 to 50 minutes.

  • Transfer the pie to a wire rack; let the pie cool completely. Refrigerate until the pie is firm, about 3 hours. To serve, allow pie to come to room temperature.

Nutrition Facts

405 calories; fat 21g; cholesterol 75mg; saturated fat 5g; carbohydrates 53g; insoluble fiber 2g; protein 5g; sodium 311mg.
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