Ingredients
Scale
- 1 (9-inch) ready-made pecan crust, 6 oz 🥧
- 16 oz cream cheese, room temperature 🧀
- 1/2 cup light brown sugar (packed) 🟤
- 1/3 cup pure maple syrup 🍁
- 1 teaspoon vanilla extract 🫙
- 8 oz whipped topping, thawed (divide into 4 oz + 4 oz) 🍦
- 1 cup toasted finely chopped pecans, divided (3/4 cup + 1/4 cup) 🌰
- Plastic lid from crust (optional, for storage) ♻️
Instructions
- Remove the plastic lid from the ready-made pecan crust and set it aside for storage.
- In a large bowl, beat the room-temperature cream cheese and light brown sugar on medium-low until fluffy, about 1 minute.
- Add the maple syrup and vanilla extract to the cream cheese mixture and beat until combined, about 30 seconds.
- Fold 4 oz of the thawed whipped topping into the cream cheese mixture until uniform.
- Fold 3/4 cup of the toasted chopped pecans into the filling until evenly distributed.
- Spread the pecan cream filling evenly into the ready-made pecan crust and smooth the top.
- Top the pie with the remaining 4 oz whipped topping and spread to the edges.
- Garnish the center with the remaining 1/4 cup toasted chopped pecans, leaving about a 1-inch border.
- Chill the pie in the refrigerator at least 360 minutes (6 hours) or overnight to set fully.
- When storing, invert the saved plastic lid over the pie to keep it fresh.