Prepare the pie crust:
Cook the pie crust according to the package or recipe instructions. Once done, let it cool completely on a cooling rack before adding the cream pie filling.
Whip the cream:
In a mixing bowl, add the heavy whipping cream and powdered sugar. Using an electric hand mixer or stand mixer with the whisk attachment, beat until stiff peaks form. Start at a low speed and increase as needed, taking about 4-5 minutes to achieve stiff peaks.
Make the cream cheese mixture:
In a separate bowl, combine the softened cream cheese, brown sugar, and pure maple syrup. Beat until smooth and creamy, ensuring no lumps remain.
Combine the mixtures:
Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in 1 cup of the chopped pecans.
Assemble the pie:
Spread the pecan cream filling into the cooled pie crust evenly. Sprinkle the remaining 1/2 cup of chopped pecans on top for garnish.
Chill the pie:
Cover the pie with a lid or plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the filling to set properly.
Serve and enjoy:
Once chilled, slice and serve the pie cold. Enjoy the creamy, nutty goodness!