Begin by toasting the pecans in a dry skillet over medium heat for about 3-5 minutes until aromatic and golden. Allow to cool.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until silky.

In another bowl, whip heavy cream until stiff peaks form. Fold into the cream cheese mixture with cooled pecans.

Spoon the filling into the prepared pie crust, spreading evenly. Smooth the top for an aesthetic finish.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture and flavor melding.

Before serving, garnish with reserved chopped pecans, whipped cream, or caramel sauce if desired.