Maple Pecan Cream Pie
- 2 – 8 oz. Cream Cheese Blocks
- 1 1/2 Cups Heavy Cream
- 1 tsp. Vanilla
- 1 1/2 Cups Chopped Pecans – You could use walnuts instead.
- 1 cup Maple Syrup
- 1 – 9″ pie crust
Place bowl for whipping cream and beaters in the freezer for at least 15 minutes. Whip cream until stiff peaks form, just shy of making butter. Whip cream cheese in a separate bowl until smooth, then fold in the whipped cream.
Add pecans, maple syrup, and vanilla. Use beaters to whip together until mixed well. Scoop into your pie plate and smooth over with a rubber spatula.
The original recipe said to refrigerate for up to 8 hours, but this pie could have been eaten immediately. I just gave it a couple of hours in the fridge to settle into the crust.
There was also a little extra filling leftover. Pick up some graham crackers for a yummy snack so that you aren’t tempted to cut into the pie before your guests arrive.