Instructions
Bake the crust:
Blind bake the pie crust according to the package directions. Set aside to cool completely before adding the filling.

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

Create the filling:
In a separate large bowl, beat the softened cream cheese, brown sugar, maple syrup, and salt until the mixture is silky and smooth.

Combine and fold:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in 1 cup of the chopped pecans.

Assemble the pie:
Pour the creamy pecan filling into the cooled crust. Smooth the top, then sprinkle the remaining pecans evenly over the surface.

Chill and serve:
Refrigerate the pie for at least 2 hours, or overnight for best results, until firm and set.

Tip: For an extra touch of indulgence, drizzle a bit of warm caramel or maple syrup over each slice before serving.

This Pecan Cream Pie is creamy, nutty, and utterly decadent — the perfect make-ahead dessert that looks as impressive as it tastes.