PECAN CREAM PIE

Ingredients

1. 9-inch pie shell, baked and cooled
2. 1 cup heavy whipping cream
3. 1/4 cup powdered sugar
4. 2 bars (8 oz each) full-fat cream cheese, softened
5. 1 1/2 teaspoons vanilla extract
6. 1/2 cup brown sugar
7. 1/4 cup real maple syrup
8. 1 cup finely chopped pecans + 1/2 cup roughly chopped pecans

Instructions

• In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
• In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
• Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
• Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving. It's even better if you refrigerate overnight.

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