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“If you're into the flavor of caramel and chocolate (as in caramel lattes), you'll love this decadent dessert. I found this in Family Circle Hometown Favorites Cookbook Volume 2. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
1hr
SERVES:
12
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package)
  • 13 cup packed dark brown sugar
  • 4 large eggs
  • 18 ounces butterscotch sundae sauce (dessert sauce) or 18 ounces caramel sauce (dessert sauce)
  • 6 tablespoons instant cappuccino coffee (coffee mix)
  • 12 teaspoon ground cinnamon
  • 2 cups pecan halves
  • sweetened whipped cream (optional)
  • Sweetened Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 12 teaspoon vanilla extract

Directions

  1. Heat oven to 350. Let refrigerated piecrust stand at room temperature following package directions.
  2. Unroll piecrust into 9-inch pie plate. Turn edge under to form stand-up edge; crimp the edge as desired. Crumble brown sugar in even layer over crust.
  3. For filling: In a large bowl, whisk eggs until lightly beaten. Add butterscotch dessert sauce, cappuccino coffee mix and cinnamon; whisk until well mixed. Stir in pecan halves. Pour filling into pastry-lined pie plate.
  4. Bake at 350 for 45-50 minutes or just until center of filling is set. Transfer pie to a wire rack; cool completely. Refrigerate about 3 hours or until pie is firm.
  5. Allow pie to come to room temperature before serving. If desired, top each serving with a dollop of Sweetened Whipped Cream.
  6. Sweetened Whipped Cream: In a chilled mixing bowl, combine heavy cream, sugar and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Makes 2 cups.

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