You won’t be able to resist eating more than one bite of this delicious pecan cream pie.

Get Ready:

-Follow the package directions to bake the crustless bread. Prior to making the topping, allow the mixture to cool entirely.

– Using an electric mixer, combine the icing sugar and whipped cream in a small bowl until firm peaks are formed.
For the cream cheese mixture, use a separate big basin and whisk in the brown sugar, salt, and maple syrup until combined.

When the cream cheese mixture is smooth, fold in the whipped cream. Substitute a cup of pecans slowly.

– After the cake has cooled, spread the filling over the bottom and top with the remaining pecans. The texture should be solid, so put it in the fridge for at least two hours, preferably overnight.