3. Make the Creamy Base: In a large bowl, beat softened cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Combine: Gently fold the whipped cream into the cream cheese mixture. Then fold in 1 cup of finely chopped pecans.
5. Assemble & Chill: Spread the filling into the cooled pie crust and smooth the top. Sprinkle the remaining ½ cup pecans on top. Refrigerate at least 2 hours, or overnight for clean slicing.
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