Pecan Cream Pie | 12 Tomatoes
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Ingredients
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Instructions
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Blind bake crust according to package directions. Let cool completely while you make the filling.In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.Enjoy!