way to cook:
1. Blind bake the pie crust and let it cool completely.
2. In a bowl, whip the cream with powdered sugar until stiff peaks form.
3. In a separate bowl, beat cream cheese, brown sugar, maple syrup, and salt until smooth.
4. Fold whipped cream into the cream cheese mixture.
5. Stir in 1 cup of chopped pecans.
6. Spread filling into the cooled crust and smooth the top.
7. Top with remaining 1/2 cup chopped pecans.
8. Chill for at least 2 hours before serving.
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