°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


Bake crust 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.

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