Pecan Cream Pie

Johnopolis

1 9-inch pie crust, unbaked

1 cup heavy whipping cream

⅓ cup powdered sugar

2 (8 oz) packages cream cheese, softened

½ cup light brown sugar

¼ cup pure maple syrup

1 ½ cups pecans, finely chopped

¼ teaspoon salt

Blind bake crust according to package directions (bake the crust all by itself AKA no filling). Let cool completely while you make the filling.

In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.

In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.

Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.

To make the filling, you’re going to whip up some heavy cream and powdered sugar until they’re stiff and you’re also going to beat some cream cheese, maple syrup, and brown sugar until they’re smooth. And then you fold them together gently so you don’t lose the fluffiness from the whipped cream.

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