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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
9 inches refrigerated ready to use rolled pie crusts (1 half a 15oz package) |
1/3 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) |
1/2 teaspoon ground cinnamon |
2 cups pecan halves |
sweetened whipped cream (optional) |
1 cup heavy cream |
2 tablespoons sugar |
1/2 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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