Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 16 oz cream cheese, softened
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 1/2 cups pecans, chopped (divided)
• 1/4 tsp salt

Instructions

1. Blind bake the pie crust according to package directions. Let it cool completely.
2. In a bowl, whip the heavy cream with powdered sugar until stiff peaks form. Set aside.
3. In another bowl, beat the cream cheese, brown sugar, maple syrup, and salt until smooth and creamy.
4. Fold the whipped cream gently into the cream cheese mixture until well combined.
5. Stir in 1 cup of chopped pecans.
6. Spoon the filling into the cooled pie crust and smooth the top.
7. Sprinkle the remaining 1/2 cup pecans evenly over the pie.
8. Chill in the refrigerator for at least 4 hours (or overnight) before serving.