Pecan Cream Pie

I love Traditional Pecan Pie but I recently discovered this Creamy version when our Granddaughter made it for Thanksgiving this year, and it's delicious. It's a No Bake Pie made in a purchased Pie Crust. You can use a regular Crust or Graham Crust or you can make either of them Homemade.
Thank you Julia for this incredible Pie. We need to have it every Thanksgiving and make it a Tradition.

I recommend a dark, pure, Maple Syrup.

I prefer the taste of Madagascar Vanilla .

Here's what you'll need:
A Stand Mixer
An Electric Hand Mixer

1 - 9" Pie Crust, Bake according to directions prior to making the Pie. Allow to Cool completely.
1 C Heavy Cream
1/4 C Confectioner's Sugar
2 tsp Vanilla, the best you can afford.
2 - 8 oz. packages of Cream Cheese, room temperature.
1/2 C Dark Brown Sugar
1/4 C of the Best Pure Maple Syrup you can afford.
2 C Finely Chopped Pecans, divided.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Beat until Soft Peak.
Add:
Confectioner's Sugar
Vanilla
Beat until Stiff Peak.
Set aside.

In a Large Mixing Bowl, with a Hand Mixer: (Or you can Transfer the Whipped Cream to a Bowl and use the Stand Mixer:

Cream Cheese
Brown Sugar
Maple Sugar
Beat until Creamy Smooth.

Fold in, by hand:
Whipped Cream, until completely incorporated.

Fold in 1 1/2 C of the Pecans until well combined.

Spoon the Filling evenly into the Pie Crust.

Sprinkle the top with remaining Pecans.

Refrigerate overnight.

Garnish individual servings with additional Whipped Cream.
You use the canned variety or make additional Homemade.

Enjoy!
Peace in the Kitchen!