In a large mixing bowl, whip the heavy whipping cream and powdered sugar together on medium-high speed until stiff peaks form, about 5 minutes.

In another bowl, blend the softened cream cheese, vanilla extract, brown sugar, and real maple syrup with a hand mixer until smooth, about 2 minutes.

Gently fold the whipped cream into the cream cheese mixture, then stir in the finely chopped pecans.

Pour the filling into the 9-inch pie shell and smooth the top. Sprinkle the remaining chopped pecans over the pie.

Cover the pie with plastic wrap and chill in the refrigerator for at least 4-6 hours until set.