1 (9-inch) uncooked pie crust
In a mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer, or use a stand mixer with the whisk attachment, until stiff peaks form.
* Start at low speed (to avoid splashing) and increase speed as needed. It takes about 4-5 minutes to see the stiff peaks form.
1 cup heavy whipping cream,1/4 cup powdered sugar
In a separate mixing bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy, and no lumps remain in the mixture.
2 bars (8 oz each) cream cheese,1/2 cup light brown sugar,1/4 cup pure maple syrup
Stir the whipped cream into the cream cheese mixture until combined.
Stir in 1 cup of the chopped pecans.
1½ cups finely chopped pecans
Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining pecans (1/2 cup) on top of the pie.
Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.
Tip : It’s best to use full-fat cream cheese for this recipe.
Short-Cut Option : If wanted, you can use an 8 oz tub of Cool Whip instead of whipping your own heavy cream and powdered sugar together. It tastes much better when you whip it yourself, but you can use the easier option of Cool Whip if you prefer.
Nutrition
Calories: 495kcal | Carbohydrates: 33g | Protein: 6g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 73mg | Sodium: 222mg | Potassium: 193mg | Fiber: 2g | Sugar: 21g | Vitamin A: 968IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg
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