Pecan Cream Pie



°1 9-inch pie crust, unbaked
°1 cup heavy whipped cream
°1/3 cup powdered sugar
°2 packages (8 ounces) soft cream cheese
°1/2 cup light brown sugar
°1/4 cup pure maple syrup
°1 1/2 cups finely chopped pecans
°1/4 tsp salt


Blind crust bread according to package directions. Let cool completely while you prepare 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, whisk together cream cheese, brown sugar, salt and maple syrup until smooth and creamy.
Stir whipped cream into cream cheese mixture until blended. Gently stir in 1 cup pecans.
Spread mixture over cooled pie crust and top with remaining pecans. Refrigerate until firm, at least 2 hours and up to overnight.