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  • 1 (9-inch) raw pie crust
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 bars (eight ozeach) cream cheese, softened
  • 1/2 cup mild brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 cups finely chopped pecans


  1. Cook dinner pie crust in keeping with bundle or recipe directions. Let cool fully earlier than including the cream pie filling. 
  2. In a small bowl, mix heavy whipping cream and powdered sugar. Beat with a hand mixer, or stand mixer, till stiff peaks kind. This may take a number of minutes. 
  3. In a separate bigger bowl, mix the softened cream cheese, brown sugar, and pure maple syrup. Beat collectively till mixed and creamy. 
  4. Fold the whipped cream into the cream cheese combination and stir collectively till mixed. Stir in 1 cup of the chopped pecans. 
  5. Unfold combination into the baked and cooled pie crust. Sprinkle the remaining pecans on high of the pie. Cowl and let refrigerate for eight hours or in a single day earlier than serving. 
  6. I prefer to whip some extra cream to brighten the highest with proper earlier than serving (as pictured above). You do not have to do that in any respect. Serve plain and it is actually scrumptious too. 

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