Ingredient List:

 

1 9-inch pie base, unbaked.

 

1 cup heavy whipping cream

 

1/3 cup powdered sugar

 

2 8-ounce packages of soft cream cheese

 

1/2 cup light brown sugar.

 

1/4 cup pure maple syrup.

 

1 1/2 cups of finely chopped pecans

 

1/4 teaspoon salt.

 

Preparation:

 

-Bake the bread without crust following the instructions on the package. Let cool completely before preparing the topping.

 

– In a small bowl, mix the whipped cream and icing sugar with an electric mixer until stiff peaks form.

 

-In another large bowl, mix together cream cheese, brown sugar, salt and maple syrup until smooth and creamy.

 

-Add the whipped cream to the cream cheese mixture until smooth. Gently add one cup of pecans.

 

– Spread the mixture over the cooled cake base and decorate with the rest of the pecans. -Refrigerate until the texture is firm, for at least 2 hours and up to overnight.