3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture.
5. Stir in brown sugar, 1 cup of chopped pecans, maple syrup, and salt.
6. Pour the filling into a cooled pie crust, spreading it out evenly. If desired, top with thawed whipped topping. Top with remaining pecans.
7. Refrigerate the pie for at least 2 hours to set and ideally overnight.
Serve and enjoy the delightful Pecan Cream Pie!
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