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In a medium bowl, beat together 8 ounces cream cheese, 4 ounces Cool Whip, 1 cup powdered sugar, 1 tablespoon vanilla bean paste, and ¼ teaspoon salt.
Spread the cream cheese mixture evenly in a pie dish and cover it, then refrigerate while you prepare the topping (or up to 1 day in advance).
Prepare the pecan topping by adding 1 cup chopped pecans, ⅓ cup light corn syrup, 3 tablespoons salted butter, 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon salt to a medium saucepan and cooking over medium heat until the center begins to boil.
Continue to slow boil for 1 to 2 minutes, stirring continuously. The mixture should go from dark to pale and back to dark again.
Remove from heat and let the mixture cool in the pot for 10 minutes before pouring it over the top of the cream cheese mixture and enjoying.
Serve with fresh apple slices, pretzels, cookies, and more.