Crush the graham crackers until they’re super fine (use a food processor). Combine them with the brown sugar and melted butter until the crumbs stick together nicely. Press this mixture evenly into a 9-inch pie dish, shaping it gently up the sides. For a neat finish, press down with the bottom of a glass or measuring cup. Bake the crust for 8–10 minutes at 350°F, then let it cool completely before adding the filling.

In a separate bowl, beat the Cool Whip with powdered sugar until it’s fluffy and light. Scraping the bowl occasionally helps everything stay smooth and fully incorporated.

Next, beat the cream cheese in another bowl until it’s soft and silky. Mix in the brown sugar, maple syrup, and vanilla extract until smooth and creamy.

Gently fold the whipped Cool Whip into the cream cheese mixture using a spatula, taking care not to deflate it. Fold in the chopped pecans, saving a handful to sprinkle on top later.

Gently transfer the filling into the cooled crust, spreading it evenly for a smooth, flawless finish. Sprinkle the reserved pecans evenly over the top for a finishing touch.

Cover the pie and chill it in the fridge for at least 5–6 hours, allowing the filling to set and the flavors to come together. When it’s time to serve, slice with a sharp knife, wiping between cuts for clean, picture-perfect pieces that taste as amazing as they look.