Of all the pies

Of all the pies


• 1 9-inch pie crust, unbaked

• 1 cup heavy whipping cream

• 1/3 cup powdered sugar

• 2 (8 oz) packages cream cheese, softened

• 1/2 cup light brown sugar

• 1/4 cup pure maple syrup

• 1 1/2 cups pecans, finely chopped

• 1/4 teaspoon salt


• Blind bake crust according to package directions. Let cool completely while you make 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, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

• Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.

• Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.