Cappuccino Pecan Pie: The Best Cappuccino Pecan Pie Recipe from Cook'n

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	Cappuccino Pecan Pie

Serves: 12

If you find the typical pecan pie a wee bit too sweet, and you like your cappuccino dusty with cinnamon, and you believe that caramel deserves to be classified as its own food group, then this dessert is your destiny.

   1 refrigerated 9-inch pie shell
   1/3 cup dark brown sugar
   1 (18-ounce) jar butterscotch or caramel ice cream topping
   6 tablespoons instant cappuccino coffee mix
   1/4 teaspoon ground cinnamon
   3 eggs, large or extra-large
   2 cups pecans halves (about 7 ounces)

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Heat the oven to 350°F. Line a 9-inch pie plate with the crust. Turn under the edges and crimp, if desired. Scatter the brown sugar in an even layer across the bottom of the crust.

Combine the butterscotch topping, cappuccino mix, cinnamon, and eggs in a bowl until blended. Stir in the pecans and pour into the crust. Bake until the top is set and browned and the filling is still soft in its center, about 35 minutes. Let cool on a rack for at least 30 minutes before slicing. Serve warm or at room temperature.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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