Never heard of this before, but I know my family will love this!


1 9-inch pie crust, unbaked
2 packages (8 oz each) of cream cheese, softened
1/3 cup of powered sugar
1 cup of heavy cream
1/2 cup of brown sugar
1 1/2 cups of finely chopped pecans
1/4 cup of maple syrup
1/4 teaspoon of salt
Thawed whipped topping (Cool Whip, optional)
1. Bake the pie crust based on package directions.
2. Meanwhile, in a mixing bowl, combine softened cream cheese and powdered sugar until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture.
5. Stir in brown sugar, 1 cup of chopped pecans, maple syrup, and salt.
6. Pour the filling into a cooled pie crust, spreading it out evenly. If desired, top with thawed whipped topping. Top with remaining pecans.

7. Refrigerate the pie for at least 2 hours to set and ideally overnight.
Serve and enjoy the delightful Pecan Cream Pie!

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