Pecan Cream Pie (Print Version)

# Ingredients:

01 - 1 (9-inch) uncooked pie crust.
02 - 1 cup heavy whipping cream.
03 - 1/4 cup powdered sugar.
04 - 2 bars (8 oz each) cream cheese, softened.
05 - 1/2 cup light brown sugar.
06 - 1/4 cup pure maple syrup.
07 - 1½ cups finely chopped pecans, divided.

# Instructions:

01 - Bake pie crust following package or recipe instructions. Cool completely on a rack.
02 - Beat heavy cream and powdered sugar until stiff peaks form (4-5 minutes). Start at low speed to avoid splashing.
03 - In another bowl, mix softened cream cheese, brown sugar, and maple syrup until smooth and creamy.
04 - Fold whipped cream into cream cheese mixture. Stir in 1 cup chopped pecans.
05 - Spread filling into cooled crust. Top with remaining pecans (1/2 cup).
06 - Cover and chill for 8 hours or overnight.

# Notes:

01 - Use full-fat cream cheese for best results.
02 - Can use Cool Whip instead of whipping cream, but homemade tastes better.
03 - Optional: Add extra whipped cream on top before serving.

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