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Indulge in this single serving crustless pecan pie made with natural maple syrup. An easy, delicious treat you’ll want to make again and again!
Experience the rich and satisfying flavors of a single serving of crustless pecan pie, prepared in a 10-ounce ramekin and free from corn syrup. This personal-sized dessert offers a unique and delectable twist to traditional pecan pie, with an effortless preparation process that even novice bakers will appreciate.
If this crustless pecan pie recipe hits the spot for you, consider trying our classic Mini Pecan Pie or our Mini Pecan Pie without corn syrup. Both are sized just right and capture the traditional taste of pecan pie you adore.
For a cozy Thanksgiving dinner for one, this crustless pecan pie is an excellent choice to include and if you’ve got any Thanksgiving leftovers, you’ll love making our Thanksgiving Sliders!
Table of Contents
- Why You’ll Love This Recipe
- What Is A Crustless Pecan Pie?
- Ingredients
- Recipe Variations
- How To Make A Crustless Pecan Pie
- Serving Suggestions
- Expert Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Explore More Mini Pie Recipes
- A Word About Calories…
- Crustless Pecan Pie Without Corn Syrup For One Recipe
Why You’ll Love This Recipe
- Simple: Made without the fuss of a crust, this mini pie recipe is straightforward and quick.
- Natural Sweetness Enhanced: By using maple syrup, this crustless pecan pie avoids corn syrup, creating a rich flavor profile that combines both traditional sweetness and the distinctive taste of pure maple. It’s a delightful balance that adds a touch of nature to every bite.
- Versatile: Easily adaptable to dietary preferences or available ingredients.
- Perfect Size: Serves one, so it’s ideal for a single serving treat.
- Tasty: The delicious blend of pecans and sweet syrup creates a heavenly taste.
What Is A Crustless Pecan Pie?
A crustless pecan pie is exactly what it sounds like – a pecan pie without the traditional crust. This version is particularly unique as it uses maple syrup instead of corn syrup, giving it a natural sweetness and a depth of flavor that’s simply irresistible.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Ingredients
- Egg: An egg adds structure to the pie.
- Sugar: Granulated sugar sweetens the pie.
- Maple syrup: Traditionally, processed corn syrup acts as the binding agent in pecan pie, giving it its signature texture. In a quest to find a more natural alternative that would ensure the pie filling sets properly and retains its delicious taste, I discovered that a combination of pure maple syrup and flour can effectively replicate the thickening quality of corn syrup. While agave nectar can be used as a substitute, I’ve found that maple syrup offers a superior flavor for the pecan pie. This approach aligns with the preferences of many modern bakers who seek unrefined substitutions without compromising on taste or texture.
- Vanilla: Pure vanilla extract adds a wonderful flavor.
- Butter: Use salted or unsalted butter.
- Salt: A small amount balances out the sweetness in the filling.
- Flour: Use all-purpose flour. To make a gluten-free crustless pecan pie, I recommend using King Arthur Gluten Free Measure For Measure Flour.
- Pecans: Use shelled pecan halves.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Looking to put your own spin on this single serving crustless pecan pie? Here are some easy variations to match different tastes. Each change adds a new flavor or texture, letting you tweak the recipe to fit your preferences.
- Add Bourbon or Whisky: Whisk 1 teaspoon of bourbon or whisky directly into the filling. The alcohol will evaporate during baking, leaving behind a warm, tangy taste that complements the sweetness of the pie.
- Include Shredded Coconut: Stir 1 tablespoon of shredded coconut directly into the filling. The coconut adds a tropical twist and a slightly chewy texture that melds well with the pecans.
- Experiment with Nuts: Replace pecan halves with walnuts or almonds for a slightly different flavor profile. Mix and match to find your favorite combination.
- Play with Sweeteners: While maple syrup is preferred, you could try honey or agave nectar. Each alternative sweetener brings its distinct flavor, allowing you to tailor the pie to your liking.
- Add Chocolate Chips: For the chocolate lovers out there, mix in a tablespoon of mini chocolate chips into the filling. Chocolate and pecans are a match made in heaven!
These variations let you explore new dimensions in flavor while keeping the essence of this crustless pecan pie recipe intact. They’re perfect for those who love to experiment in the kitchen and enjoy a dessert that’s both familiar and slightly adventurous.
How To Make A Crustless Pecan Pie
These step-by-step photos and instructions help you visualize how to make a single serving Crustless Pecan Pie without corn syrup. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350° F (177°C).
- In a medium-sized mixing bowl, whisk together the egg and sugar until well mixed.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt until combined.
- Spread pecans evenly inside a 10-ounce ramekin.
- Pour the pie filling over the pecans and place the ramekin on a rimmed baking sheet to catch any possible spills.
- Bake the pie for 30-35 minutes, or until the top is lightly browned. Remove the finished pie from the oven and place it on a wire rack to cool. The filling will continue to set as it cools.
Pro Tip: I usually allow the pie to cool for about an hour. Enjoy it warm or allow it to cool longer if you prefer.
- Grab a spoon and enjoy!
Serving Suggestions
Serving this pie is a joy, and here are some lovely ways to do it:
- With Whipped Cream: For added indulgence.
- Alongside Coffee: Perfect for a sophisticated dessert.
- With Vanilla Ice Cream: For a cold contrast to the warm pie.
Expert Tips
- Read through the recipe before starting: Be sure to gather your ingredients and read through the Ingredient Notes before you begin to bake your pie.
- Want to make this pie with a crust?: No problem, use the pie crust recipe from our traditional mini pecan pie recipe and bake the pie in either a 4×6-inch baking dish or a 5×5-inch baking dish. Both of these dishes can be found on our store page.
- Don’t overbake the pie: I’ve always baked this maple pecan pie for 30 minutes but oven temperatures often vary. You’ll notice that the outside edges of this little pecan pie bake and set quickly and they puff up. You want the center to not be as set as the edges, you may even find that the center looks a little undercooked – this is okay. Remove the pie from the oven when the top is lightly browned. The pie will continue to set as it cools.
Frequently Asked Questions
I use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall. For best results, use a baking dish of similar size.
Note: Larger ramekins will take less time to bake, while smaller ramekins may take a little longer. This is a recipe to keep your eyes on if you use a ramekin that is slightly larger or slightly smaller than the size we recommend.
If you would like additional information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes! If you’d like to make two individual crustless pecan pies, double the ingredients in this recipe and use two 10-ounce ramekins.
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.
No. Since we are using 1 teaspoon of all-purpose flour, this is not a gluten-free pecan pie. However, you can use King Arthur Gluten Free Measure For Measure Flour or your favorite brand of 1:1 flour for a gluten-free version.
The combination of butter, sugar, maple syrup, flour, and an egg creates the wonderfully gooey interior of this crustless Southern pecan pie, which compliments the crispness of the top layer. While baking, the pecans rise to the top of the pie which leaves a gooey layer of sugary custard.
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:
Explore More Mini Pie Recipes
If you’re craving more single serving dessert options, we’ve got a collection of mini pie recipes that are perfect for satisfying that sweet tooth. Whether it’s the rich and creamy texture you desire or the tang of citrus, these individual pies are a delightful treat for any occasion. Here are some of our top single serving pie recipes you might want to explore:
- Pumpkin Pie – A classic favorite, perfect for the fall season.
- Cherry Pie – Sweet and tart cherries come together for a delightful treat.
- Peanut Butter Pie – Creamy and decadent, a peanut butter lover’s dream.
- Sweet Potato Pie – A Southern comfort with warm spices.
- Key Lime Pie – A zesty treat that’s perfect for citrus lovers.
- Coconut Cream Pie – Tropical coconut flavor in every bite.
- Blueberry Pie – Bursting with juicy blueberries, a summer favorite.
- French Silk Pie – Luxurious chocolate silk for a true indulgence.
- Pecan Pie – This version has a shortbread crust and is filled with crunchy pecans in a delicious maple syrup filling.
- Dutch Apple Pie – The timeless combination of apples and cinnamon.
- Lemon Meringue Pie – Tangy lemon with fluffy meringue on top.
- Chess Pie – A traditional Southern pie with a rich custard filling.
- Buttermilk Pie – Creamy and tangy with a hint of vanilla.
From traditional to adventurous, these mini pie recipes cater to every palate, providing a special dessert experience right at home. Explore and enjoy!
A Word About Calories…
The nutritional data provided with this recipe is an estimation calculated using an online nutrition calculator.
It’s essential to note that this single serving crustless pecan pie recipe yields a particularly LARGE portion. Baked in a 10-ounce ramekin, it’s far from a typical slice of pie. It’s a substantial treat that can be savored in one indulgent sitting or enjoyed gradually over a couple of days. If you’re watching your calorie intake, you may want to consider this pie as more than one serving.
By using this unique single serving approach, you can have the satisfaction of a full dessert experience with control over portion size and ingredients, like the substitution of maple syrup for corn syrup. Enjoy every bite, knowing you’ve crafted something special that fits your needs.
If you’ve tried this crustless 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Crustless Pecan Pie Without Corn Syrup For One
Equipment
Ingredients
- 1 large egg
- ¼ cup granulated sugar
- 1 tablespoon butter , melted
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt
- ¼ cup pecan halves
Instructions
- Preheat the oven to 350° F (177°C).
- In a medium-sized mixing bowl, whisk together the egg and sugar until well mixed.
- Add the melted butter, maple syrup, vanilla, flour, and salt and whisk until combined.
- Spread pecans evenly inside a lightly buttered 10-ounce ramekin.
- Pour the pie filling over the pecans and place the ramekin on a rimmed baking sheet to catch any possible spills.
- Bake the pie for 30-35 minutes, or until the top is lightly browned. Remove the finished pie from the oven and place it on a wire rack to cool. The filling will continue to set as it cools.Pro Tip: I usually allow the pie to cool for about an hour. Enjoy it warm or allow it to cool longer if you prefer.
- Grab a spoon and enjoy!
Notes
- Read through the recipe before starting: Be sure to gather your ingredients and read through the Ingredient Notes before you begin to bake your pie.
- Want to make this pie with a crust?: No problem, use the pie crust recipe from our traditional pecan pie recipe and bake the pie in either a 4×6-inch baking dish or a 5×5-inch baking dish. Both of these dishes can be found on our store page.
- Don’t overbake the pie: I’ve always baked this maple pecan pie for 30 minutes but oven temperatures often vary. You’ll notice that the outside edges of this little pecan pie bake and set quickly and they puff up. You want the center to not be as set as the edges, you may even find that the center looks a little undercooked – this is okay. Remove the pie from the oven when the top is lightly browned. The pie will continue to set as it cools.
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.
Regarding the walnuts in the Canadian Maple Pie: the walnuts should be blanched for 3 minutes and then dried, in order to remove the bitterness of the walnuts.
Don’t really like maple syrup so — can this be made using honey instead??? Plan to make it using almonds or cashews. Thank you!!! — love every recipe used so sent URL to my sister who also loves everything she’s made…
Thanks so much! We haven’t tried honey here. It’s best to stick with any variety of pure maple syrup, from golden to dark amber.
Can’t wait to try with Steens sugar cane syrup. I know it will be delicious.
This was soooo delicious! Did not miss the crust.
Very tasty! 🙂
I am thrilled to find a Pecan pie recipe made with maple syrup instead of Karo syrup! How can this recipe be converted to make a 9 inch pie ? Should I double or triple the amount of the ingredients? Thanks for your help!
Oh goodness, by math you’d have to multiply the ingredients by 5 but by taste, I’m not sure how it would turn out. I’ve only doubled this recipe with success and haven’t experimented beyond that.
I doubled the recipe and made the pecan pie for my hubby and me. We both loved it, it was very delicious warm with vanilla ice cream!
I can’t eat pecans. Could you substitute walnuts?
Yes.
Good recipe.
A question…what contributes to there being .5 Trans Fat?
Butter.