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This mini pecan pie without corn syrup gives you all the flavor of a maple pecan pie in a single serving, with a buttery shortbread crust and gooey, pecan-packed filling.
Featured Comment
“Thank you so much for this recipe. I made it tonight and my boyfriend and I really enjoyed it! And it’s really easy to make.”
– Nathalie
Quick Look
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Cool Time: 2 hours
- Total Time: 3 hours
- Equipment: 5×5-inch baking dish or a 4×6-inch baking dish, mixing bowl
- Cook Method: Oven
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Buttery shortbread crust, rich maple filling, and crunchy pecans.
This single serving pecan pie skips the corn syrup. It’s made with real maple syrup and a homemade shortbread crust.
Why You’ll Love This Small Pecan Pie Without Corn Syrup
Readers kept asking me for a pecan pie without corn syrup, and I wanted one that didn’t taste like a compromise. It had to have the same gooey filling, the same set, the same rich flavor as a classic pecan pie, just without the corn syrup.
Maple syrup was the answer, but maple is thinner than corn syrup, so on its own the filling won’t set. The fix is a little flour, and getting that amount right took me more tries than I’ll admit, too little and it’s runny, too much and it turns cakey. What you get now is a filling that sets soft and gooey every time, with a clean maple sweetness from using white sugar instead of brown. It bakes on the same buttery shortbread crust I press in by hand, no store-bought shell.
Best of all, it’s sized for one or two, so you get a whole maple pecan pie without baking a nine-inch one. Every other no-corn-syrup recipe out there makes eight to twelve servings. This one’s just for you.
For more maple desserts without corn syrup, try my crustless pecan pie for one or small batch pecan pie bars. For the classic version, here’s my pecan pie for one made with corn syrup.
Table of Contents
Ingredient Notes
Here’s what you’ll need to make this pecan pie with maple syrup. If you have any ingredients left over, check out our Leftover Ingredients Recipe Finder.
A note on dish size: A 5×5-inch baking dish works best. You can also use a 4×6-inch dish, a 6×6-inch dish for a thinner pie, a 6-inch round dish, or a 6.5-inch cast iron skillet. A dish much larger spreads the crust and filling thin, so the pie bakes flat and dry.
For the shortbread crust
Butter: Use salted butter that’s softened but still cool, not melted, so it creams smoothly with the sugar and presses into an even layer. Leave it on the counter about 30 minutes, or microwave it for 10 to 15 seconds.
Sugar: Granulated sugar sweetens the crust and gives it a light, cookie-like taste.
Flour: All-purpose flour gives the crust its structure so it holds up under the filling.
Cornstarch: A little cornstarch keeps the crust tender instead of hard, softening the crumb so the base stays cookie-like.
Salt: Salt balances the sweetness and brings out the buttery flavor.
For the maple pecan filling
Maple syrup: Use pure maple syrup, not pancake syrup. It replaces the corn syrup and sweetens the filling with a lighter, cleaner flavor. Leftover syrup is good in my maple muffin for one or small batch butter pecan granola.
Flour: This is the ingredient that makes the recipe work. Maple syrup is thinner than corn syrup, so a little flour thickens the filling and sets it, giving you the same gooey texture without corn syrup. Measure it accurately, too little and the filling stays runny, too much and it bakes up cakey.
Sugar: Granulated sugar adds sweetness alongside the maple. White sugar keeps the flavor clean, rather than the deeper molasses note brown sugar would add.
Egg: The egg binds the filling so it sets firm as it bakes.
Salt: A little salt keeps the filling from tasting flat.
Butter: Melted butter adds richness to the filling.
Vanilla: Vanilla rounds out and warms the maple flavor.
Pecans: Shelled pecan halves bring the flavor and the crunch. Consider toasting them first for a deeper, nuttier taste.
Recipe Variations
This single serve pecan pie with maple syrup is simple to change up once you’ve made the base recipe.
Bourbon Maple Pecan Pie
Add 1 teaspoon of bourbon to the filling for a deeper, warmer flavor. It cooks off as the pie bakes, so what’s left is the taste, not the alcohol.
Deeper Maple Flavor
Stir ⅛ teaspoon of maple extract into the filling along with the maple syrup. It intensifies the maple flavor without adding more liquid.
Add Warm Spice
Stir ⅛ teaspoon of cinnamon into the filling. It adds a little holiday warmth that pairs well with the maple and pecans.
Pecan Pie For Two
Double all the ingredients and bake in two 5×5-inch dishes, one 6×8-inch dish, or four 10-ounce ramekins. Each option gives you two servings.
Prefer no crust? Try my crustless pecan pie for one, made in a ramekin with the same maple filling.
How To Make Maple Pecan Pie For One
These step-by-step photos show you how to make this small pecan pie from scratch. For the exact amounts, see the recipe card below.
Make the crust
- Preheat the oven to 350°F (177°C).
- With a hand mixer, beat the softened butter and sugar until blended. Add the flour, cornstarch, and salt, and mix until the dough comes together.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish, using your fingertips or the back of a spoon to spread it level.
- Bake for 18 to 20 minutes, until the crust is lightly golden. Set it aside to cool.
Make the maple filling
- In a medium bowl, whisk the egg and sugar until well combined.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt until smooth. The flour thickens the maple filling so it sets.
- Stir in the pecans.
- Pour the filling over the cooled crust, then set the dish on a rimmed baking sheet to catch any spills.
- Bake for 30 to 35 minutes, until the top is lightly browned and the edges are set. The center will still look slightly soft and firms as it cools..
10. Cool on a wire rack before serving.
Expert Tips
Measure the flour carefully. The flour is what sets a maple filling, since maple is thinner than corn syrup. Level it off instead of scooping a heaping spoonful. Too little and the filling stays runny, too much and it bakes cakey.
Use melted butter that’s cooled, not hot. The filling starts with a whisked egg, and hot butter can start to cook it. Let the melted butter cool for a few minutes before it goes in.
Bake the pie as soon as the filling is in. If the filling sits in the crust before baking, the crust can turn soggy. Pour it in and bake right away.
Use pure maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup and flavoring, so it won’t give the real maple flavor this pie is built on.
Troubleshooting
A few things can go wrong when you bake a pecan pie without corn syrup, so here’s how to fix the most common ones.
Why is my maple pecan pie runny?
A runny maple pie almost always means it’s underbaked. Maple syrup is thinner than corn syrup, so this filling needs to bake until the top is lightly browned and the edges are set, with only the center still slightly soft. It firms up as it cools, so give it the full cooling time.
How do I fix a pie that didn’t set after it cooled?
It needed more time in the oven. A loose center after cooling means the custard was underbaked. Chilling it in the fridge for an hour or two will firm it up some, but the real fix is next time: bake a few minutes longer until the edges are set and only the center still looks soft.
Why is my filling grainy?
Grainy filling usually comes from overbaking. When a maple filling bakes too long or too hot, the sugars and egg can seize and turn gritty instead of smooth. Pull the pie once the edges are set and the center is just slightly soft, and don’t let it bake past that.
Serving Suggestions
This pecan pie is rich on its own, but here are a few more ways to enjoy it.
- Add a spoonful of homemade whipped cream while it’s still slightly warm.
- Serve it with a scoop of vanilla ice cream.
- Drizzle caramel sauce over the top.
Frequently Asked Questions
Maple syrup with a little flour. Pure maple syrup replaces the corn syrup, and since it’s thinner, a small amount of flour thickens the filling so it still sets into that classic gooey texture.
Yes. Because the filling is made with egg, refrigerate the pie once it’s fully cooled. Covered, it keeps in the fridge for up to 3 days.
Yes. Bake it a day in advance, let it cool completely, then cover and refrigerate until you’re ready to serve. Enjoy it cold or warmed in the oven.
Yes. Wrap the cooled pie tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator before serving.
Yes. Double all the ingredients and bake in either two 5×5-inch baking dishes or one 6×8 inch baking dish.
More Mini Pie Recipes
If you like this maple pecan pie, here are more mini pies made for one or two, perfect for a small holiday table.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini pecan pie without corn syrup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mini Pecan Pie Without Corn Syrup
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For the crust
- 2 ½ tablespoons salted butter – softened to room temperature
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the filling
- 1 large egg
- ¼ cup granulated sugar
- 1 tablespoon salted butter – melted and cooled slightly
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt
- ¼ cup pecan halves
Instructions
Make the crust
- Preheat the oven to 350°F (177°C).
- With a hand mixer, beat the softened butter and sugar on medium speed until blended. Add the flour, cornstarch, and salt, and mix until the dough comes together.
- Press the dough firmly into a lightly buttered 5×5-inch or 4×6-inch baking dish, using your fingertips or the back of a spoon to spread it into an even layer.
- Bake for 18 to 20 minutes, until lightly golden. Set aside to cool.
Make the filling
- In a medium bowl, whisk the egg and sugar until well combined.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt until smooth.
- Stir in the pecans.
- Pour the filling over the cooled crust, then set the dish on a rimmed baking sheet to catch any spills.
- Bake for 30 to 35 minutes, until the top is lightly browned and the edges are set. The center will look slightly soft and firms as it cools.
- Cool on a wire rack before serving.
Notes
Bake the pie as soon as the filling is in. If the filling sits in the crust before baking, the crust can turn soggy. Pour it in and bake right away. Use pure maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup and flavoring, so it won’t give the real maple flavor this pie is built on. If doubling this recipe, bake in either two 5×5-inch baking dishes or one 6×8-inch baking dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is now a family favorite! Everyone asks for it for every holiday celebration. I tweak it a little using date or coconut sugar instead of cane sugar. I also triple or quadruple the recipe so the whole family can enjoy it!
It’s just 2 of us & my husband is diabetic so we don’t need big servings or a lot of leftovers. This was great, super good as he says. Will definitely be making this again. Will also be trying some other ‘mini’ meals. Thank you so much!
Thank you so much for the recipe for maple syrup pecan pie. I was debating whether or not I could use cane syrup but could not figure out the decrease in sugar. At 2X the recipe all other ingredients match my Karo syrup recipe of 40 years ago and I can happily go ahead as soon as I get my hands on this years batch of cane syrup.
Marge in Louisiana
Your column has been so helpful in cutting down my large recipes for a useable two serving (or four) so I can enjoy without too much left over, but enough to share.
Happy Thanksgiving to you.
Thank you, Marge! I’m thrilled that the maple syrup pecan pie recipe is helpful, especially since it matches so closely with your classic Karo syrup version. It sounds like you’re in for a truly special pie! I’m so glad my recipes make it easy to adjust those family favorites into just the right amount for sharing. Wishing you a wonderful Thanksgiving.
Can this be made with a flax egg? I love not having to use corn syrup!
Thanks.
While I haven’t personally tried making this pie with a flax egg, I do think it’s worth giving it a shot. Flax eggs are a popular substitute for traditional eggs in many recipes, so it could be a viable option here. If you decide to experiment, I’d love to hear how it turns out!
Made and loved. I may doublevthe crust next time, you can never have too much crust. So glad I didn’t use corn syrup. The maple was lovely.
I’m so happy you enjoyed the pie!
Under Ingredient Notes it says to use 1 tablespoon of butter for the crust and 1 tablespoon for the filling, but in the recipe it says to use 2 1/2 tablespoons for the crust. Am I reading that wrong? Thank you
Hi Betsy, Use 2 1/2 tablespoons of butter for the crust as written in the recipe box. I will update the ingredient notes to reflect this. Thank you.
Thank you so much for creating and sharing these recipes. I have been providing some meals for an elderly lady who no longer cooks for herself. All of my recipes are family sized, and it’s so time consuming to cut them down to one or two servings. Thank you for helping me help someone else!
To do a version of Canadian Maple Pie, make the following changes: Leave out the sugar completely, increase the maple syrup to 1/2 cup, and use 1/2 cup of roughly chopped walnuts, instead of pecans. The rest of the recipe stays the same.
Thank you so much for this recipe. I made it tonight and my boyfriend and I really enjoyed it! And it’s really easy to make.
I have a large family. Could this recipe be increased to make a bigger pan like 9 by 13? I have been looking for a corn syrup free pecan pie recipe since my MIL should not have corn syrup due to dietary issues. She can have small amounts of real maple syrup though.
Hi Niki, I have not tested this recipe beyond doubling the ingredients. I believe there are other standard-sized pecan pie recipes made without corn syrup on other websites. I think it would be best to use a recipe designed for a larger pie.
If making for four people, do you think doubling the ingredients and baking in an 8-inch or 9-inch square pan would work?
If you double the ingredients, the pie can be baked in an 8 x 1 1/2-inch round cake pan or a 9 x 5-inch loaf pan. An 8-inch square or a 9-inch square pan will be too large.
Pecan pie must have some kind of syrup to be pecan pie. I use sugar free imitation honey in my pecan pies. Therefore, I’ve made sugar free pecan pie. And I’ve used “no corn syrup”.
Made this for hubby and he LOVED it.
Good recipe.