1 9-inch pie crust, unbaked

1 cup heavy whipping cream

1/3 cup powdered sugar

2 (8 oz) packages cream cheese, softened

1/2 cup light brown sugar

1/4 cup pure maple syrup

1 1/2 cups pecans, finely chopped

1/4 teaspoon salt


Blind bake crust according to package directions. 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.



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