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1
Crust: In a bowl, with an electric mixer, beat butter until creamy.
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2
Add brown sugar and vanilla and beat until the mixture is light.
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3
Add flour and beat at low speed until grainy, but do not beat too much.
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4
Incorporate pecans with a spoon.
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5
Press the dough uniformly in a pan of 13 x 9 inches (with greased foil paper and let exceed in each side).
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6
Cook in a preheated oven of 325F for 12 minutes or until the crust is lightly golden.
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7
Remove from oven and put the pan on a rack to let cool.
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8
Filling: In a large bowl, with an electric mixer (use clean whisks), mix cream cheese, sugar and flour.
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9
Add eggs and beat at low speed until homogeneous.
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10
Incorporate, with a spoon : the cream, maple syrup and chopped pecans.
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11
Pour filling on the cold crust.
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12
Cook in the preheated oven of 325F 35 to 40 minutes or until center of the filling is set.
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13
Remove from oven and put on rack.
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14
Let cool 1 hour.
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15
Cover with plastic wrap and put in fridge at least 4 hours or until filling is cold.
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16
Unmold delicately and cut in squares.
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17
Garnish each square with a candied pecan.
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18
Candied Pecans: In a large skillet with a thick bottom, mix delicately all ingredients.
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19
Cook at medium-high heat, shaking the skillet from time to time, until sugar begins to melt (DON'T STIR).
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20
Reduce at low heat and keep cooking, stirring often with a wooden spoon, until sugar is golden.
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21
Remove from the heat and spread the pecans on a baking sheet with greased foil.
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22
Let cool completely at room temperature.
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23
Break in indivudual pecan.
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24
(You can prepare the pecans in advance and put in a metal container, separating each stage with wax paper.
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25
They will keep up to 5 days at room temperature.
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26
).
