Pecan Cream Pie Recipe

1 (9-inch) unbaked pie crust

2 (8-oz) packages softened cream cheese

⅓ cup powdered sugar

1 cup heavy cream

½ cup brown sugar

1 ½ cups finely chopped pecans, divided

¼ cup maple syrup

¼ teaspoon salt

Thawed whipped topping (optional)

Bake the pie crust according to package directions.

In a mixing bowl, combine softened cream cheese and powdered sugar until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture gently.

Stir in brown sugar, 1 cup of chopped pecans, maple syrup, and salt.

Pour the filling into a cooled pie crust, spreading it out evenly. If desired, top with thawed whipped topping. Sprinkle the remaining pecans on top.

Refrigerate the pie for at least 2 hours to set, ideally overnight.

Slice and serve the delightful Pecan Cream Pie!