1. Prepare the Crust: Blind bake the pie crust according to package directions.
2. Whip the Cream: In a chilled bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Set aside—this makes the pie light and airy.
3. Make the Creamy Base: In a large bowl, beat softened cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Combine: Gently fold the whipped cream into the cream cheese mixture. Then fold in 1 cup of finely chopped pecans.
5. Assemble & Chill: Spread the filling into the cooled pie crust and smooth the top. Sprinkle the remaining ½ cup pecans on top. Refrigerate at least 2 hours, or overnight for clean slicing.
