Blind bread crust according to package directions. Leave to cool completely while making the filling.
In bowl, beating whip cream & powder sugar with an electric mixer to stiff peaks form.
In separate bowl, whisk together cream cheese, brown sugar, salt, & maple syrup until smooth and creamy.
Fold whip cream into cream cheese mixture until blend. Sweetly stir in 1 cup of the pecans.
Spreading mix to cool pie crust & top with remaining pecans. Refrigerate until firm, at least 2 hours and up to overnight.
Enjoy!
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