°1 9-inch pie crust, uncooked
°1 cup whipped cream
°1/3 cup powdered sugar
°2 packages (8 ounces) soft cream cheese
°1/2 cup light brown sugar
°1/4 cup of pure maple syrup
°1 1/2 cups finely chopped pecans
°1/4 teaspoon salt
The crust is blind baked according to the instructions on the package. Leave to cool completely while preparing the filling.
In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
In another large bowl, whisk together the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
Stir the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup pecans.
Spread the mixture over the cooled pie crust and top with the remaining pecans. Refrigerate until firm, at least 2 hours and up to overnight.