Thursday, January 12, 2012


There are so many recipes for pecan pie.  But coffee lovers, this may very well be your favorite!

1 unbaked pie crust in a 9-inch pie pan
1/3 cup packed dark-brown sugar
4 large eggs
1 jar (16 to18-oz) caramel sauce
6 tbsp instant cappuccino coffee mix
1/2 tsp ground cinnamon
2 cups pecan halves

Preheat oven to 350 degrees.

Crumble the brown sugar in an even layer over the bottom of the unbaked crust; set aside.

In a large bowl lightly whisk the eggs to break up and blend somewhat.  Stir in the caramel sauce, cappuccino mix, and the cinnamon until well blended.  Stir in the pecans.  Pour the mixture over the brown sugar layer in the crust.

Bake pie at 350 degrees until the center of the filling is just set.  This will take about 45 to 50 minutes.
Remove from the oven and allow to cool completely on a wire rack.  Refrigerate 3 to 4 hours until the pie is firm.  Allow to come to room temperature before serving.

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