Ingredients:1 9-inch pie base, unbaked.1 cup heavy whipping cream1/3 cup powdered sugar2 8-ounce packages of soft cream cheese1/2 cup light brown sugar.1/4 cup pure maple syrup.1 1/2 cups of finely chopped pecans1/4 teaspoon salt.Instructions:-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.Enjoy!