Step 1: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Step 2: Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
Step 3: In a separate, chilled bowl, beat the cold heavy cream with clean beaters until stiff peaks form. Be careful not to overbeat.
Step 4: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
Step 5: Fold in the 1/2 cup of toasted chopped pecans into the cream cheese filling.
Step 6: Pour the pecan cream cheese filling into the pre-baked pie crust, spreading it evenly with a spatula.
Step 7: Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is firmly set.
Step 8: Before serving, garnish the top of the pie with the additional 1/2 cup of chopped pecans. Optionally, drizzle with caramel sauce or add a dollop of whipped cream.