Ensure your pre-baked 9-inch pie crust is completely cool.

Toast half of your chopped pecans in a dry skillet over medium heat for about 5–7 minutes until fragrant and golden.

Beat the softened cream cheese with powdered sugar and vanilla extract in a mixing bowl using an electric mixer until creamy and lump-free, about 2–3 minutes.

In a chilled bowl, whip the cold heavy cream on medium speed until stiff peaks form, about 3–5 minutes.

Gently fold the whipped cream into the cream cheese mixture, then add the toasted pecans and fold until evenly distributed.

Pour the creamy filling into the cooled pie crust, spreading it evenly with a spatula.

Cover the pie with plastic wrap or aluminum foil and chill in the refrigerator for at least 4 hours, preferably overnight.

When ready to serve, slice the Pecan Cream Pie and optionally top with whipped cream, caramel sauce, or additional pecans.