Ingredients
- For the Pie:
- 1 9-inch pie crust, unbaked
- For the Filling:
- 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 tsp salt
Instructions
- Blind bake the crust: Blind bake the pie crust according to package directions. Allow it to cool completely while you prepare the filling.
- Whip the cream: In a small bowl, beat the heavy whipping cream and powdered sugar using an electric mixer until stiff peaks form.
- Prepare the cream cheese mixture: In a separate large bowl, beat the softened cream cheese, light brown sugar, salt, and maple syrup until smooth and creamy.
- Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in 1 cup of the finely chopped pecans.
- Assemble the pie: Spread the cream cheese mixture into the cooled pie crust. Top with the remaining chopped pecans.
- Chill: Chill the pie in the refrigerator until firm, at least 2 hours or up to overnight.
- Serve and enjoy: Slice and serve the pie chilled. Enjoy!
Notes
- Storage: Store the pie in the refrigerator for up to 3-4 days.
- Freezing: This pie can be frozen, but it’s best to freeze before adding the whipped cream and pecans. Once frozen, store in an airtight container and let thaw in the fridge before adding the toppings.
- Variations:
- Topping: Add whipped cream or a drizzle of caramel sauce on top for extra indulgence.
- Nut-free: Omit the pecans and top the pie with finely chopped chocolate or other toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Pie
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 21g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
