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 crust
  • 1/3 cup brown sugar
  • 1 jar (about 18 ounces) butterscotch or caramel dessert topping
  • 6 tablespoons instant cappuccino coffee mix
  • 1/4 teaspoon ground cinnamon
  • 3 eggs, large or extra large
  • 2 cups (about 7 ounces) pecan halves


Heat the oven to 350F. 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.

Makes 12 Servings.

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Submitted 10/15/06.
Source: Homemade in a Hurry
Submitted By: b smith

Cappuccino Pecan Pie