👩🍳 Instructions
1. Prepare the Pie Crust
Blind bake the pie crust according to the package (or your favorite recipe). Allow it to cool completely before adding the filling.
2. Whip the Cream
In a small bowl, use an electric mixer to beat the whipping cream and powdered sugar until stiff peaks form. Set aside.
3. Make the Cream Cheese Filling
In a separate large bowl, beat together the softened cream cheese, brown sugar, maple syrup, and salt until smooth and creamy.
4. Combine
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Stir in 1 cup of chopped pecans.
5. Assemble
Spoon the creamy filling into the cooled crust. Smooth the top with a spatula and sprinkle the remaining 1/2 cup of pecans over the top.
6. Chill
Refrigerate the pie until set — at least 2 hours, or overnight for best results.
✨ Serving Tip
This pie pairs beautifully with a cup of coffee or a drizzle of extra maple syrup for those with a sweet tooth.
💡 Why You’ll Love It
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No gelatin or weird ingredients — just wholesome pantry staples
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Sweet, nutty, and fluffy all in one bite
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Great for holiday tables, potlucks, or make-ahead desserts