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Pecan Cream Pie

'Tis the season to be jolly! The holidays are almost here and adding this pecan cream pie to your Christmas dinner is sure to make everyone's night delightful. Aside from blind baking the crust, this cream pie does not require baking but still gives you that creamy and fluffy texture. The nuttiness flavor of the pie is also enhanced with the brown sugar and honey satisfying any sweet tooth out there. You could also try candying the pecan before topping it in the pie, following the same procedure of our Air fried candied nuts ( . Follow our JBros Pecan Cream Pie prepared with love from our little helpers for today, Juliana and Bethany.


  • 1 nine-inch pie crust, unbaked

  • 1 cup heavy whipping cream

  • 1/3 cup powdered sugar

  • 2 (8 oz) packages cream cheese, softened

  • 1/4 cup honey

  • 1/4 teaspoon salt

  • 1/2 cup light brown sugar

  • 1 1/2 cup pecans, finely chopped


  1. Blind bake the crust following the package direction. Or, preheat the oven to 450F. Then, cover the baking dish with the crust and dock the pastry. Blind bake for 7-10 minutes. Set aside once finished.

  2. In the meantime, combine whipping cream and powdered sugar in a small bowl. Beat with an electric stand mixer until stiff peaks form.

  3. In a separate large bowl, whisk cream cheese, honey, salt, and brown sugar with an electric hand mixer until smooth.

  4. Pour the whipped cream mixture into the cream cheese filling. Add the finely chopped pecans to the mixture. Stir until the pecan is properly distributed.

  5. Spread the filling evenly in the pie crust. Sprinkle the top with whole pecans then chill for about 2 hrs.

  6. Cut a slice and Enjoy!

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Pecan Cream Pie
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