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.
