Pecan cream pie


°1 9-inch pie crust
°1 cup heavy whip cream
°1/3 cup powder sugar
°2 pack (8 oz) soft cream cheese
°1/2 c brown sugar
°1/4 c pure maple syrup
°1 1/2 c finely chop pecans
°1/4 tsp salt

* Methods : 

The crust is blind baked according to the instructions on the package. Leave to cool completely while preparing the filling.
In  bowl, beat whipping cream and powdered sugar with an electric mixer to stiff peaks form.

In another large bowl, whisk together the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

Stir the whip cream into the cream cheese mixture until combined. Gently stir in 1 cup pecans.

Spread the mixture over the cooled pie crust and top with the remaining pecans. Refrigerate until firm, at least 2 hours and up to overnight.

Enjoy !