Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 30 minutes.
Make the cream cheese base: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined and creamy.
Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until just combined. Do not overmix.
Add pecans: Fold in the 1/2 cup of chopped toasted pecans into the filling.
Assemble the pie: Spoon the filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
Chill: Refrigerate the pie for at least 4 hours, or until firm.
Garnish and serve: Before serving, sprinkle the remaining 1/4 cup of toasted pecans over the top of the pie. Slice and serve cold.
Notes
To toast pecans, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
You can substitute vanilla wafers or shortbread cookies for the graham crackers if you prefer a different crust flavor.
This pie holds well in the refrigerator for up to two days.