One 9-inch pie crust, unbaked

1 cup of heavy whipping cream

1/3 cup of powdered sugar

Two 8 oz packages of cream cheese, at room temperature

1/2 cup of light brown sugar

1/4 cup of pure maple syrup

1 and 1/2 cups of pecans, finely chopped

1/4 teaspoon of salt


Start by blind baking your pie crust as per the instructions on the package. Allow it to cool thoroughly while you prepare the filling.

In a compact bowl, whip the heavy cream and powdered sugar using an electric mixer until it forms stiff peaks.

In another, larger bowl, blend the cream cheese, brown sugar, salt, and maple syrup until the mixture is smooth and creamy.

Gently fold the previously whipped cream into the cream cheese mixture until they're fully combined. Subsequently, mix in 1 cup of the finely chopped pecans.

Evenly spread this filling onto your cooled pie crust and sprinkle the remaining pecans on top. Let it chill in the refrigerator until it's firm. This process would typically take at least 2 hours but can be left overnight for a firmer texture.

Your delightful Pecan Cream Pie is now ready to serve. Enjoy this creamy indulgence!