Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly browned.

In a mixing bowl, beat softened cream cheese until smooth. Gradually blend in powdered sugar and vanilla extract until fluffy.

In a separate chilled bowl, whip cold heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.

Fold in half of the cooled, toasted pecans and reserve the rest for garnish.

Spoon the filling into the pre-baked pie crust, smoothing the top.

Chill the pie in the refrigerator for at least 4 hours, preferably overnight.

Before serving, garnish with reserved toasted pecans and optionally add whipped cream or caramel sauce.