We’ve all tried Pecan Pie, the sticky-sweet treat that frequently adorns the Thanksgiving table, but this Pecan Pie is something else entirely. It still has that lovely nutty pecan flavor, but it’s all folded into a fluffy sweet and creamy filling, making for a whole new Pecan Pie experience – one with a cool and creamy texture.

Oh, and great news: aside from blind-baking the shell, you won’t need your oven at all.To make the filling, mix heavy cream and powdered sugar until stiff, then beat together cream cheese, maple syrup, and brown sugar until smooth.

Then you carefully fold them together so that the whipped cream retains its fluffiness.Before placing the pie in the fridge to set, add the other ingredients on top.You can chill it for longer, but after two hours, it’ll be ready to slice.

(And, let’s be honest, it’s hard to wait any longer to get into this.)I love how the nuttiness is balanced with maple syrup and brown sugar, but I especially like how it’s all wrapped up in a fluffy, creamy bite. It reminds me of butter pecan ice cream. But it’s airier. And with a flaky pie crust. What I’m saying is, don’t even consider passing this pie by.