Preheat oven and blind bake the pie crust according to package instructions. Let it cool completely.

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

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

Fold the whipped cream into the cream cheese mixture until well combined. Stir in 1 cup of chopped pecans.

Spread the mixture evenly into the cooled pie crust. Top with the remaining 1/2 cup of chopped pecans.

Chill the pie for at least 2 hours, or until firm. Slice and enjoy!