Cappuccino Pecan Pie

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

Cappuccino Pecan Pie
Servings: 12 Prep 5 mins Chill 3 hrs Bake 350°F 45 mins to 50 mins


  • 1 refrigerated ready-to-use folded 9-inch piecrust (half of 15-ounce package)
  • 1/3 cup packed dark-brown sugar
  • 4 large eggs
  • 1 jar (about 18 ounces) butterscotch or caramel dessert sauce
  • 6 tablespoons instant cappuccino coffee mix
  • 1/2 teaspoon ground cinnamon
  • 2 cups (about 7 ounces) pecan halves

Make It

1. Heat oven to 350 degrees F.

2. 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.

3. 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.

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

5. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 21, chol. (mg): 75, sat. fat (g): 5, carb. (g): 53, fiber (g): 2, pro. (g): 5, sodium (mg): 311, Percent Daily Values are based on a 2,000 calorie diet.