Pecan cream pie



°1 9-inch pie crust, uncooked
°1 cup heavy whipping 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

*to prepare

Blind bread crust according to package directions. Leave to cool completely while making the filling.
In  bowl, beating whip cream & powder sugar with an electric mixer to stiff peaks form.

In separate bowl, whisk together cream cheese, brown sugar, salt, & maple syrup until smooth and creamy.

Fold  whip cream into cream cheese mixture until blend. Sweetly stir in 1 cup of the pecans.

Spreading mix to cool pie crust & top with remaining pecans. Refrigerate until firm, at least 2 hours and up to overnight.