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.