Add the pecan pieces onto a baking sheet and bake at 350 for 5 minutes, until lightly toasted.

Use a handheld mixer to whip together the whipping cream and powdered sugar until stiff peaks form

In a separate bowl, beat the cream cheese until fluffy, then add in the vanilla extract, brown sugar, and maple syrup and whip until smooth

Fold the whipped cream into the cream cheese mixture and stir with a rubber spatula to combine. Fold in the toasted pecans

Pour the pecan cream pie filling into a 9 inch graham pie crust. Garnish with whipped cream and extra pecans

Chill in the fridge until ready to serve, or at least 2-3 hours, preferably overnight.