1. Prepare Whipped Cream:

• Ensure heavy whipping cream is very cold.
• To a large (preferably chilled) mixing bowl, add the 1 cup cold heavy whipping cream and the ¼ cup sifted confectioner’s sugar.
• Using an electric mixer (handheld or stand mixer with whisk attachment), beat on medium-high speed until stiff peaks form (the peaks stand straight up or curl just slightly at the very tip when beaters are lifted). Be careful not to overwhip into butter.
• Set the whipped cream aside (ideally, briefly place it in the refrigerator).

2. Make Cream Cheese Base:

• Ensure the cream cheese is fully softened to room temperature.
• To another large bowl, add the softened cream cheese, packed light brown sugar, and pure maple syrup. (Add 1 tsp vanilla extract here if desired).
• Using an electric mixer (handheld or stand mixer with paddle attachment), beat at medium speed until the mixture is fully combined, smooth, and creamy. Scrape down the sides of the bowl as needed.

3. Combine Filling Mixtures:

• Add about one-third of the prepared whipped cream (from step 1) to the cream cheese mixture. Gently fold it in with a rubber spatula to lighten the base.
• Add the remaining whipped cream to the bowl. Continue to gently fold until the whipped cream is fully incorporated and no streaks remain. Be careful not to deflate the mixture too much.

4. Fold in Pecans:

• Set aside ½ cup of the finely chopped pecans for garnish later.
• Add the remaining 1 cup of finely chopped pecans to the creamy filling mixture.
• Gently fold the pecans in until they are evenly distributed.

5. Fill Pie Crust:

• Retrieve your pre-baked and completely cooled 9-inch pie crust.
• Scoop the pecan cream filling mixture into the cooled pie crust.
• Smooth the top evenly with a rubber spatula or an offset spatula.

6. Chill Thoroughly:

• Place the pie carefully into the refrigerator.
• Chill for at least 4 hours, or preferably overnight, until the filling is completely set and firm. This chilling time is essential for no-bake pies.

7. Top and Garnish:

• Once the pie is thoroughly chilled and set, remove it from the refrigerator.
• Spread the 8 ounces of thawed whipped topping (or homemade stabilized whipped cream) evenly over the chilled pecan cream filling in a smooth layer or create decorative swirls.
• Evenly sprinkle the reserved ½ cup of finely chopped pecans decoratively over the top of the whipped cream.

8. Serve:

• Slice the chilled Pecan Cream Pie into wedges using a sharp knife. Wipe the knife clean between cuts for the neatest slices.
• Serve immediately. Keep leftovers refrigerated.