1-Cook the pie crust according to the: Cook the pie crust according to the package or recipe instructions. Let cool completely, on a cooling rack, before adding the cream pie filling.
2-In a mixing bowl, add the heavy: 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.
3-In a separate mixing bowl, add the: 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.
4-Stir the whipped cream into the cream: Stir the whipped cream into the cream cheese mixture until combined.
5-Stir in 1 cup of the chopped: Stir in 1 cup of the chopped pecans.
6-Spread the pecan cream filling mixture into: Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining pecans (1/2 cup) on top of the pie.
7-Cover the pie with a lid or: Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.