Creamy Pecan Pie (Print Version)

# Ingredients:

01 - 1 cup heavy cream, whipped.
02 - 2 (8 oz) packages cream cheese, softened to room temperature.
03 - 1/2 cup finely chopped pecans (reserve the rest).
04 - 1/4 cup maple syrup, pure.
05 - 1/4 cup powdered sugar, sifted.
06 - 1 unbaked pie crust, 9-inch size.
07 - 1/2 cup packed light brown sugar.

# Instructions:

01 - Bake the pie crust according to the package or your go-to recipe. Place on a rack to cool completely.
02 - Whip together the powdered sugar and heavy cream till thick and peaks stand firm. Begin blending slow so it doesn’t splash.
03 - In a separate mixing bowl, beat together the softened cream cheese, maple syrup, and brown sugar until it’s smooth and velvety.
04 - Carefully fold the whipped cream into the cream cheese mixture. Stir in 1 cup of the pecans.
05 - Spoon the creamy mix evenly into the cooled crust. Scatter the leftover pecans (1/2 cup) on top.
06 - Cover it up and refrigerate for at least 8 hours, or leave it overnight for the best texture.

# Notes:

01 - For a richer flavor, stick with full-fat cream cheese.
02 - Store-bought whipped topping works in a pinch, but homemade is tastier.
03 - Want to get fancy? Add whipped cream on top just before serving.

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