Make sure your 9-inch pie crust is completely cooled after baking.

In a dry skillet over medium heat, add half of the chopped pecans. Toast them for 3–5 minutes.

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed for 2–3 minutes.

In a separate chilled bowl, pour in the cold heavy cream and beat it on high speed for around 3–5 minutes until stiff peaks form.

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

Pour the creamy filling into the cooled pie crust, spreading it out evenly.

Cover the filled pie with plastic wrap and refrigerate for at least 4 hours.

Once chilled, slice the pie with a warm knife and serve with desired garnishes.