Ingredients
Scale
- 1 (9-inch) pie shell, baked and cooled (homemade or store-bought)
- 1 cup (238 g) heavy whipping cream
- 1/4 cup (31 g) powdered (confectioners’) sugar
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (79 g) pure maple syrup
- 1 1/2 cups (≈163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream (for topping)
Instructions
- Pour the heavy cream and powdered sugar into a large bowl. Beat with a hand mixer on medium until the cream holds stiff peaks. Set this whipped cream aside.
- In a separate large bowl, combine the softened cream cheese, brown sugar, and maple syrup. Beat on medium speed with the hand mixer until the mixture is smooth and evenly blended.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care to keep the mixture light and airy.
- Stir in 1 cup of the chopped pecans until distributed throughout the filling.
- Spoon the filling into the cooled pie crust and smooth the surface with an offset spatula or the back of a spoon.
- Refrigerate the pie for at least 4 hours to firm up; chilling overnight yields the best texture and flavor.
- Once set, spread the additional whipped cream over the top in an even layer. Scatter the remaining 1/2 cup of chopped pecans across the surface just before serving.
Notes
Storage tip: Keep the pie covered in the refrigerator and enjoy within a few days for optimal freshness.
Nutrition
- Serving Size: 1piece
- Calories: 743kcal