Preheat your oven to 350°F. Roll out your pie crust into a 9-inch pie dish if it’s not already done. Use a fork to gently poke holes in the bottom of the crust. This prevents it from puffing up as it bakes.

Spread the chopped pecans on a baking sheet and toast them in the oven for about 8 minutes. This step enhances their flavor, so don’t skip it! Once toasted, set them aside to cool.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar, 1/2 cup of the heavy cream, and 1 tsp of vanilla extract. Beat until the mixture is fluffy and combined.

In a separate bowl, whisk together the eggs, brown sugar, remaining heavy cream, remaining vanilla extract, and salt. Stir in the toasted pecans. This custard layer is what gives the pie its rich, nutty flavor.

Pour the cream cheese mixture into the pie crust, spreading it evenly. Next, carefully pour the pecan custard on top. Use a spatula to gently smooth the layers without mixing them.

Bake the pie in the preheated oven for 30–35 minutes, or until the filling is set but still slightly jiggly in the center. Let it cool completely before serving. This allows the layers to firm up and slice beautifully.

Once the pie is cool, garnish with whole pecans for a pretty finish. You can also add a dollop of whipped cream or drizzle of caramel sauce if you’re feeling extra fancy. Slice, serve, and enjoy!