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

1/4 tsp salt

Blind bake the pie crust according to package directions. Let it cool completely.
In a bowl, beat the heavy cream and powdered sugar until stiff peaks form.
In a separate bowl, mix the cream cheese, brown sugar, maple syrup, and salt until smooth.
Fold the whipped cream into the cream cheese mixture.
Stir in 1 cup of chopped pecans.
Spread the mixture evenly into the cooled crust and top with remaining pecans.
Chill for at least 2 hours before serving.

Try a graham cracker or chocolate cookie crust for a twist.

A splash of bourbon adds a boozy depth of flavor.

Swap maple syrup with honey if preferred.

Store covered in the fridge for up to 4 days.

Don’t freeze—the creamy texture doesn’t hold up well.

Let the pie sit out for a few minutes before slicing for cleaner cuts.