*ingredients
°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.
Enjoy!
