Cook the pie crust according to the package or recipe instructions. Let cool completely, on a cooling rack, before adding the cream pie filling.

In a mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer, or use a stand mixer with the whisk attachment, until stiff peaks form.

In a separate mixing bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy, and no lumps remain in the mixture.

Stir the whipped cream into the cream cheese mixture until combined.

Stir in 1 cup of the chopped pecans.

Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining pecans (½ cup) on top of the pie.

Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.