Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Enjoy!