Step 1

Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.

Step 2

In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.

Step 3

To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.

Step 4

Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.

Step 5

Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.

Step 6

Spread the pecan cream pie mixture evenly in the ready-made pecan crust.

Step 7

Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.

Step 8

Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.

Step 9

Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.