Pecan Cream Pie Dessert (Print Version)

# Ingredients:

→ Crust

01 - One 23 cm pie shell made from either shortbread or graham crackers

→ Filling

02 - 130 g toasted pecans, roughly chopped, keep some aside to put on top
03 - 5 ml vanilla extract
04 - 60 ml maple syrup, the real deal
05 - 110 g packed brown sugar
06 - 450 g cream cheese, let it sit out till it’s soft
07 - 45 g powdered sugar
08 - 360 ml heavy cream, cold from the fridge

# Instructions:

01 - Cut the chilled pie into slices and put it on plates. If you like, add a scoop of whipped cream on top.
02 - Loosely cover and pop it in the fridge for at least four hours, or just let it sit overnight so everything gets firm and tasty.
03 - Spoon all that creamy filling into your pie crust and smooth it out with your spatula. Sprinkle the leftover pecans over the whole thing.
04 - Gently mix in 100 g of the toasted chopped pecans, saving the rest for later to put on top.
05 - Use a spatula to slowly mix the whipped cream into your cream cheese stuff. Just fold it in so it stays nice and fluffy.
06 - With clean beaters in a new bowl, beat your soft cream cheese until smooth. Toss in vanilla extract, maple syrup, and brown sugar. Beat again till it looks fluffy and blended.
07 - Pour the chilled cream into a big bowl. Beat it with the mixer and add powdered sugar as you go until stiff peaks stand up. Set it aside for later.

# Notes:

01 - Make it a day early and let it chill for top-notch flavor and the best texture.
02 - Keep leftovers covered in the fridge, and make sure you eat them within four days.
03 - Want it even more decadent? Drizzle on some caramel or throw a pinch of sea salt over the top right before serving.