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Blind bake crust according to package directions.
Let cool completely while you make the filling.
In a small bowl, beat the whipping cream and
powdered sugar with an electric mixer until stiff
peaks form.
In a separate large bowl, beat the cream cheese,
brown sugar, salt, and maple syrup until smooth
and creamy.
Fold the whipped cream into the cream cheese
mixture until combined. Gently stir in 1 cup of
the pecans.
Spread mixture into cooled pie crust and top with
remaining pecans. Chill until firm, at least 2
hours and up to overnight.
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