Had company for lunch and made this for dessert. It will be made again. It is really good but what isn't with cream and cream cheese and pecans!

PECAN CREAM CHEESE PIE

1 9 inch pie shell, baked

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 bars (8 oz each) full-fat cream cheese, softened
• 1 1/2 teaspoons vanilla extract
• 1/2 cup brown sugar
• 1/4 cup real maple syrup
• 1 cup finely chopped pecans + 1/2 cup roughly chopped pecans

• In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
• In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
• Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
• Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving. It' is really better if made the night before.