Pecan Cream Pie

We've all had Pecan Pie - that sticky-sweet stuff that Granny made - but this Pecan Cream Pie is a different thing entirely. It still has that wonderful nutty pecan flavour but it's all folded into a fluffy sweet and creamy filling so it's a completely different Pecan Pie experience - one with a cool and creamy bite. Oh, and excellent news - aside from blind-baking the shell, you won't need your oven at all.

1 (9") pie crust, unbaked
1 cup heavy whipping cream
⅓ cup Monk Fruit Sweetener with Erythritol (Granular)
2 (8 oz) pkg cream cheese, softened
½ cup light brown sugar
¼ cup pure maple syrup
1½ cups pecans, finely chopped
¼ tsp. sea salt

Blind bake crust according to package directions. Let cool completely while you make the filling.

In a small bowl, beat the whipping cream and sugar with an electric mixer until stiff peaks form.

In a separate large bowl, beat the cream cheese, brown sugar, salt and maple syrup until smooth and creamy.

Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.

Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight, before serving.