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This mini pecan pie features a tender, buttery shortbread crust filled with a sweet, nutty pecan filling that bakes up golden and delicious. It’s a simple, classic dessert that delivers all the flavor of a traditional pecan pie in a perfectly sized portion for one or two people.
Featured Comment
“Another winner! I made this exactly as written and it was delightful…”
– Flynn
Why You’ll Love This Recipe
- Pecan Pie for Two: This small pecan pie is the perfect size for one or two people.
- Buttery and Rich: A tender shortbread crust and sweet, nutty filling deliver classic pecan pie flavor.
- Great for Any Occasion: Whether it’s a holiday or a regular day, this dessert feels special without being complicated.
This mini pecan pie has been a favorite in our kitchen for years, and I’m so happy to share it with you. It’s everything I love about pecan pie – sweet, gooey, and full of toasted pecans – baked into a small, manageable size.
There’s no need for fancy equipment or a long ingredient list, just a simple, homemade pie that brings comfort with every bite. Whether you’re baking for yourself or sharing with someone you love, this little pie is the kind of treat that always feels just right.
If you prefer pecan pie without corn syrup, try our mini pecan pie without corn syrup, our crustless pecan pie for one, or our small batch pecan pie bars – all deliver the same rich, sweet flavor in a smaller portion.
This small pecan pie also makes a great addition to any holiday table, especially if you’re planning a Thanksgiving meal for two.
Ingredients
If you have any ingredients leftover from this small pecan pie recipe, check out our Leftover Ingredients Recipe Finder.
For The Shortbread Crust
- Butter: Use salted butter that’s softened but still cool. Let it sit out for 30 minutes or microwave for 10–15 seconds, don’t let it melt.
- Sugar: Granulated sugar adds a touch of sweetness.
- Flour: All-purpose flour creates a sturdy crust.
- Cornstarch: Helps make the crust tender and light.
- Salt: Enhances flavor and balances the sweetness.ng the sweetness of the crust.
For The Pecan Pie Filling
- Corn Syrup: Adds sweetness and a smooth texture. Use light or dark corn syrup.
- Egg: Binds the filling so it sets properly.
- Sugar: Granulated sugar adds extra sweetness.
- Salt, Butter, and Vanilla: Add richness and classic pecan pie flavor.
- Pecans: The key ingredient for flavor and crunch. Extra pecans? Use them in mini Italian cream cake, ambrosia for one, small batch butter pecan syrup, or small batch brownies.
Recipe Variations
You can easily change up this small pecan pie with a few simple additions. Here are a few ideas:
- Chocolate Chip Addition: Add a small handful of chocolate chips to the filling.
- Spiced Version: Stir in a pinch of cinnamon or nutmeg for added warmth.
- Bourbon Pecan Pie: Mix in 1 teaspoon of bourbon for extra depth of flavor.
- Caramel Topped: Drizzle homemade caramel sauce over the cooled pie before serving.
How To Make Pecan Pie
These photos and instructions help you visualize how make a pecan pie for one or two. See the recipe box below for ingredient amounts and full recipe instructions.
Make The Crust
- In a mixing bowl, combine the softened butter and sugar until smooth. Add the flour, cornstarch, and salt; mix until a dough forms.
- Press the dough into the bottom of a lightly buttered 5×5-inch baking dish.
- Bake in a preheated oven at 350°F (177°C) for 12–15 minutes, until golden. Set aside to cool.
Make The Filling
- In a bowl, stir together the corn syrup, egg, sugar, salt, melted butter, vanilla, and pecans.
- Pour the filling over the cooled crust and spread evenly. Bake for 30 minutes.
Expert Tips
- Prep First: Gather your ingredients and review the Ingredient Notes before you begin.
- No Corn Syrup Option: Prefer a version without corn syrup? Use our small pecan pie without corn syrup recipe.
- Check for Doneness: Bake for about 30 minutes. The top should be lightly browned, and the center slightly soft—it will firm up as it cools.
- Toast the Pecans: For extra flavor, toast pecans at 350°F for 6–8 minutes, then let them cool before using.
Serving Suggestions
This mini pecan pie is great on its own, but here are a few easy ways to serve it:
Frequently Asked Questions
Cover and refrigerate the pie. It will stay fresh for up to 3 days.
I recommend using a 5×5-inch baking dish (with a base area of 25 square inches).
Other Dish Options:
4×6-inch dish
6×6-inch dish (note: this will produce a thinner pie)
6-inch round dish
6.5-inch cast iron skillet
Yes, you can double the ingredients and bake it in a larger dish, such as an 6×8-inch pan.
Yes, once fully cooled, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
More Small Pie Recipes
Love the simplicity of this mini pecan pie? Try these other individual pie recipes, perfect when you want a homemade dessert without leftovers:
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:
RELATED: 15 Easy Dessert Recipes For One
If you’ve tried this small pecan pie 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!
Mini Pecan Pie
Watch How To Make This
Equipment
Ingredients
For the Crust
- 2 ½ tablespoons salted butter -softened
- 2 tablespoons sugar
- ¼ cup all purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Filling
- ¼ cup corn syrup
- 1 large egg
- ¼ cup sugar
- ⅛ teaspoon salt
- 1 tablespoon salted butter -melted
- ½ teaspoon vanilla extract
- ⅓ cup pecan halves
Instructions
Make the Crust
- Preheat oven to 350 degrees F (177 degrees C).
- In a mixing bowl, combine the softened butter and sugar until smooth.
- Add the flour, cornstarch, and salt; mix until a dough forms.
- Press the dough into the bottom of a lightly buttered 5×5-inch baking dish.
- Bake for 12–15 minutes, until golden. Set aside to cool.
Make the Filling
- In a bowl, stir together the corn syrup, egg, sugar, salt, melted butter, vanilla, and chopped pecans.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 30 minutes.
- Cool on a wire rack for 2 hours before serving.
Notes
- Prep First: Gather your ingredients and review the Ingredient Notes before you begin.
- No Corn Syrup Option: Prefer a version without corn syrup? Use our small pecan pie without corn syrup recipe.
- Check for Doneness: Bake for about 30 minutes. The top should be lightly browned, and the center slightly soft—it will firm up as it cools.
- Toast the Pecans: For extra flavor, toast pecans at 350°F for 6–8 minutes, then let them cool before using.
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.
Another great recipe! I’ve made this 3 times recently, and it’s my new favorite dessert. It’s not too sweet, and I’m all about portion control.
I love hearing this. I’m so glad it’s become a favorite, and I’m especially happy you like that it isn’t overly sweet. Thanks so much for sharing this with me.
This turned out sooo delish and perfectly sized for a non-event treat! The crust is so flavorful and buttery, I think next time I’ll make a little more crust. Also, I used some local sugar free pecan syrup instead of corn syrup. If I wanted to make a larger one for a holiday would it be okay to double or triple the recipe? Will definitely be making again!!
I’m so glad you enjoyed it, and I love hearing about the sugar-free pecan syrup swap.
Yes, the recipe can be doubled. I haven’t tested it tripled, so I can’t say for sure how that would turn out. If you do double the recipe, you can bake it in either two 5×5-inch baking dishes or one 6×8-inch dish.
Thanks so much for sharing your experience, and I’m happy to hear you’ll be making it again.
This was the perfect recipe for portion control. The taste and texture did not disappoint. It was absolutely delicious.
I made this and it was really good! It’s the perfect size if you’re craving pecan pie. The crust was wonderful with the filling. It’s a little sweet but was exactly what I wanted. 5 stars and I’ll definitely make again. Thank you so much for this recipe!
If you are going to double this recipe what pan size should you use? Or would it be best to just use two 5″ pans? Thanks.
You can use either a 6×8, an 8-inch round, or two 5×5-inch baking dishes.
Another winner! I made this exactly as written and it was delightful. I did have to leave the crust in a couple extra minutes to get it to the right color. I divided it into 4 yummy pieces and served like pecan pie bar cookies.
I have been hungry for a slice of pecan pie, so I decided to make this tonight. It’s very good and I will definitely be making it again. Makes enough for two, and maybe even three.
I made this with 1:1 gluten free baking mix and it turned out great! Crust did not turn golden, but didn’t matter as filling covered it. My GF friend loved it!
I made the pecan pie…..my crust was hard as a brick😫. I followed the recipe exactly, or so I thought. In the video you said 2 Tbsp butter and recipe says 2 1/2 Tbsp. Could that possibly have caused this? It was actually bubbling on the top!?!? I did not use a mixer, I mixed by hand. Any suggestions?
I’m sorry to hear your crust didn’t turn out as expected! The difference of 1/2 tablespoon of butter shouldn’t be the reason for a hard crust. It sounds like the issue may be with how the dough was mixed and pressed into the pan. As I mention in the video at the 1:27 mark, initially, the dough will look a bit crumbly. The key is to continue mixing until it comes together better due to the butter softening. This more cohesive dough should then be pressed into your baking dish.
Another thing to consider is the size of your baking dish. The recipe is optimized for a 5×5-inch dish. Using a larger dish could result in a thinner, potentially harder crust. I hope these insights help for next time!
I made this with maple syrup instead of corn syrup, it was great!
Wonderful! I’m so happy you enjoyed it.
Can I use Karo syrup
Yes, Karo syrup is a brand of corn syrup, so it can be used in this recipe.
Thank you for sharing your one person dishes!
This is a great recipe fior one or two servings,
I’m not sure why people change a recipe and then complain about the recipe not turning out, and then say they would never try it again.
I say, follow a tried and true recipe and be successful and then if you want to change it up, then do so.
This recipe turned out perfectly! My granddaughter had picked up pecans from the playground of her preschool and decided she wanted to make pecan pie! This was just the right size and that crust was fabulous! Cookie and pie all in one bite! Thank you so much for this recipe! 👍
Could you make this in an 8″ pie dish?
If you double the ingredients, the pie can be baked in an 8-inch round cake pan or a 9 x 5-inch loaf pan.
Use maple syrup instead of corn syrup and a teaspoon of molasses
Yes, very similar to our Pecan Pie recipe made without corn syrup: https://onedishkitchen.com/pecan-pie-without-corn-syrup/
Imitation honey (sugar free) can be substituted for corn syrup It is same consistency and works well for me since I have diabetics in my family. It can be purchased on ebay
What part we could eat tasted good. I hated it because she had just come from the city out to my house and head fettuccine for lunch and that was supposed to be her desert. Oh my bad.
Well, I tried the one dish cotton pie and all I had was an 8 x 8 and I’m sure it was too big I guess I didn’t read all the directions but I made it for my granddaughter. She came over from college and it looks real pretty at the end, but I didn’t have enough go at the bottom, and evidently it got too hard in the oven. The only part we could eat was just a little bit in the middle didn’t have much texture in the middle at all so I’ve been crunching on it. She said it tasted good for the part she could eat first time was a failure, so I guess I’ll have to try again with a smaller dish didn’t have any 5 inch ones so of course it’s my failure not yours so I may give it another chance it did taste good for the part we could eat but it was like a pecan crunch which had Burnt sides. I have to soak my dish. I did everything correctly except for the size of the dish. All I had saved was the video and it look like it the size that I was using but my bad.
Hi Sandra, the size of the baking dish definitely matters. An 8×8-inch dish is way too big which is why the pie was so thin and crunchy. We recommend using a 5×5-inch dish or a 4×6-inch dish which is mentioned in the video and throughout the recipe post.
Definitely going to try this recipe. All the kids are gone and my husband is not fond of pecan pie.