Serves: 12
Total Calories: 152
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.
This Cappuccino Pecan Pie recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
