Cappuccino Pecan Pie

• 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)
• 1 cup heavy cream
• 2 tablespoons sugar
• 12 teaspoon vanilla extract

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

rolled pie crusts, brown sugar, eggs, sundae sauce, coffee, ground cinnamon, pecan halves, whipped cream, heavy cream, sugar, vanilla

Taken from www.food.com/recipe/cappuccino-pecan-pie-397107 (may not work)