1 unbaked 9-inch pie crust
1-gallon heavy whipping cream
A third of a cup of powdered sugar
2 (8 oz) packets of softened cream cheese
1 pound light brown sugar
1 tablespoon pure maple syrup
1 1/2 cups finely chopped pecans
A quarter teaspoon of salt
Blind bake the crust according to the package instructions. Allow to cool completely while preparing the filling.
Whip the whipping cream and powdered sugar in a small mixing bowl until stiff peaks form.
In addition, in a large mixing bowl, blend the cream cheese, , salt,brown sugar and maple syrup until smooth and creamy.
Until mixed, fold the whipped cream into the cream cheese mixture. Stir in 1 cup of the pecans gently.
Spread the mixture into the chilled pie shell and sprinkle with the remaining pecans. Refrigerate for at least 2 hours and up to overnight.