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This single serve pecan pie has a tender, buttery shortbread crust under a gooey, toasted-pecan filling. It’s a classic pecan pie you make from scratch, crust and all, sized for one or two.
Featured Comment
“Another winner! I made this exactly as written and it was delightful…”
– Flynn
Quick Look
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cool Time: 2 hours
- Total Time: 3 hours
- Equipment: 5×5-inch baking dish, mixing bowl
- Cook Method: Oven
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Buttery shortbread crust, rich and gooey filling, and crunchy toasted pecans.
This small pecan pie bakes in one dish and gives you two pieces, enough to share or keep to yourself.
Why You’ll Love This Pecan Pie For One
I developed this mini pecan pie recipe the year my son couldn’t get home for Thanksgiving. He was spending the holiday on his own, and I wanted him to have a little something that still felt like Thanksgiving.
Cooking for yourself shouldn’t mean going without. Nobody wants to bake a full nine-inch pie for a single slice, and a quiet holiday alone still deserves a real pecan pie. So I made him one sized just for him.
He wasn’t the only one who needed it. This has been a reader favorite ever since, one people make year after year and tell me they’re glad to finally have a classic like this in a size that fits a table for one.
Sized for one or two, this little pie comes together fast. The buttery shortbread crust balances the rich, sweet filling, and there’s no pie dough to roll out and chill, just press it in and bake.
I bake the crust on its own first, then pour the filling over the top and bake it through. These amounts are measured for a dish this small, so the filling sets soft and gooey and the crust stays crisp underneath, the same every time you make it.
For more small holiday desserts, try my mini Dutch apple pie, sweet potato pie for one, mini chess pie, or pumpkin pie for one.
Ingredients
If you have any ingredients left over from this small batch pecan pie, check out our Leftover Ingredients Recipe Finder.
For the shortbread crust
Butter: Use salted butter that’s softened but still cool, not melted. Leave it on the counter for about 30 minutes, or microwave it for 10 to 15 seconds. It’s ready when you can press a finger into it and leave a dent without it feeling greasy or oily. Softened butter this way creams smoothly with the sugar and presses into an even crust.
Sugar: Granulated sugar sweetens the crust just enough to give it that cookie-like taste.
Flour: All-purpose flour gives the crust its structure so it holds up under the filling.
Cornstarch: A little cornstarch is what keeps this crust tender instead of hard. It softens the crumb so the base stays cookie-like rather than turning tough.
Salt: Salt balances the sweetness and brings out the buttery flavor.
For the pecan pie filling
Corn syrup: Corn syrup sweetens the filling and gives it that smooth, gooey set. It also keeps the sugar from crystallizing, so the filling stays silky instead of grainy. Light or dark both work. If you’d rather skip corn syrup, my mini pecan pie without corn syrup and crustless pecan pie for one use maple syrup instead.
Egg: The egg binds the filling so it sets firm as it bakes.
Sugar: Granulated sugar adds sweetness alongside the corn syrup.
Salt: A little salt balances the sweetness.
Butter: Melted butter adds richness to the filling.
Vanilla: Vanilla rounds out the flavor and warms up the sweetness.
Pecans: Shelled pecan halves bring the flavor and the crunch. Consider toasting them first for a deeper, nuttier taste. Extra pecans are good in my small batch butter pecan syrup or butter pecan granola.
Recipe Variations
This pecan pie is simple to change up once you’ve got the basic recipe down.
Chocolate Pecan Pie
Stir 2 tablespoons of chocolate chips into the filling before it goes over the crust. They melt into the filling as it bakes and give you pockets of chocolate against the pecans.
Bourbon Pecan Pie
Add 1 teaspoon of bourbon to the filling for a deeper, warmer flavor. It cooks off in the oven, so what’s left is the flavor, not the alcohol.
Add Warm Spice
Stir ⅛ teaspoon of cinnamon or nutmeg into the filling. Either one adds a little holiday warmth that plays well with the pecans and brown-sugar sweetness of the filling.
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.
How To Make Pecan Pie For One
These step-by-step photos show you how to make an individual pecan pie from scratch. For the full ingredient amounts, see the recipe card below.
Make The Crust
- In a mixing bowl, beat the softened butter and sugar together until smooth and creamy.
- Add the flour, cornstarch, and salt, and mix until a dough forms. It will look crumbly at first, so keep mixing until it comes together.
- Press the dough evenly into the bottom of a buttered 5×5-inch baking dish, working it into the corners so the layer is level.
- Bake at 350°F (177°C) for 12 to 15 minutes, until the crust is light golden. Set it aside to cool while you make the filling.
Make The Filling
- In a bowl, stir together the corn syrup, egg, sugar, salt, melted butter, vanilla, and pecans until combined.
- Pour the filling over the cooled crust and spread the pecans into an even layer.
- Bake for 30 minutes, until the center is just set and jiggles only slightly. It firms up as it cools.
- Let the pie cool before slicing so the filling can finish setting.
Expert Tips
Use the right size dish. Bake this in a 5×5-inch dish, and if you don’t have one, a 4×6-inch dish, a 6-inch round, or two 10-ounce ramekins all work. A dish that’s too big spreads the crust thin, and a thin crust bakes up hard and browns too fast.
Watch the top and tent it if it browns too fast. Pecan pie bakes a while, so if the top is getting dark before the filling sets, lay a piece of foil loosely over the top for the rest of the bake. The filling keeps setting underneath.
Let it cool before digging in. The filling keeps setting as it cools, so it goes from loose to gooey and sliceable. Give it the full cool time whether you’re cutting it into pieces or eating it warm with a spoon.
Troubleshooting
If your pecan pie isn’t turning out quite right, here’s how to fix common issues.
Why didn’t my pecan pie set?
A pecan pie that won’t set is almost always underbaked. The center should jiggle only slightly when you pull it from the oven, then firm up as it cools. If it’s still loose after it’s fully cooled, it needed a few more minutes of baking.
Why is my crust hard?
A hard crust usually means the baking dish was too big or the crust overbaked. A dish larger than 5×5 inches spreads the dough thin, and a thin crust bakes up hard and dry. Use a 5×5-inch dish, a 4×6-inch dish or a 6-inch round, and remove the crust from the oven when the edges are lightly golden, not deeply browned.
Why is my filling foamy on top?
A foamy top comes from overmixing. Whisking the filling too hard beats air into the egg, and that air turns to foam as it bakes. Stir it gently, just until everything’s combined, and the top bakes up smooth.
Serving Suggestions
This single serve pecan pie is perfect on its own, but here are a few more ways to serve it.
- Add a spoonful of homemade whipped cream while it’s still slightly warm.
- Serve it with a scoop of single serving vanilla ice cream.
- Drizzle caramel sauce over the top before serving.
- Pair it with a mug of hot chocolate for one.
Frequently Asked Questions
Yes. Because the filling is made with egg and butter, refrigerate the pie once it’s fully cooled. Covered, it keeps in the fridge for up to 3 days.
Yes. Once it’s completely cooled, wrap it tightly and freeze it for up to 2 months. Thaw it in the fridge before serving.
Yes. Bake it a day or two ahead, let it cool fully, then cover and refrigerate it until you’re ready to serve.
Yes. Corn syrup gives the filling its classic gooey set, but if you’d rather skip it, my mini pecan pie without corn syrup and crustless pecan pie for one both use maple syrup instead.
A 5×5-inch dish is best. A 4×6-inch dish, a 6-inch round, or two 10-ounce ramekins for two individual pecan pies also work. A dish larger than that spreads the crust thin, so it bakes up hard.
More Small Pie Recipes
Love this pecan pie for one? Here are more mini pie recipes made for one or two:
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 single serving pecan pie please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Pecan Pie For One
Watch How To Make This
Equipment
Ingredients
For the crust
- 2 ½ tablespoons salted butter – softened to room temperature
- 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 the oven to 350°F (177°C).
- In a mixing bowl, beat the softened butter and sugar together until smooth.
- Add the flour, cornstarch, and salt. Mix until the dough comes together. It will look crumbly at first, so keep mixing until it holds.
- Press the dough evenly into the bottom of a buttered 5×5-inch baking dish, pushing it into the corners so the layer is level.
- Bake for 12 to 15 minutes, until the edges are lightly golden. Set the crust aside to cool.
Make the filling
- In a bowl, stir together the corn syrup, egg, sugar, salt, melted butter, vanilla, and pecans until combined. Stir gently so you don't beat air into the filling.
- Pour the filling over the cooled crust.
- Bake for 30 minutes, until the center is just set and jiggles only slightly. It firms up as it cools.
- Cool on a wire rack for 2 hours before serving.
Notes
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.
Pretty good. It should read Pecan Pie for Two though as you say it’s 2 servings at 659 calories (each?) I have a hard time this would be over 1,200 calories for one pie. Anyway, I made this with brown sugar and melted ingredients together first in microwave. Beat the egg separately, then added a little filling to it to temper the egg and then added back to filling ingredients. I also added rum extract. Delicious and easy. I may try this again subbing low carb ingredients. Thanks
I have a question on the calorie count. At the top of the recipe card, it says:
Servings: 2 servings Calories: 659 cal.
To me, that sounds like it is saying there are 2 servings, each with 659 calories.
But at the bottom of the recipe card, under Nutrition, it says:
Serving: 1 pie Calories: 659 cal.
To me, that is saying the whole pie is one serving of 659 calories.
Which is correct?
p.s. I love your website with all these wonderful small recipes. I lost my husband to Covid-19 last year, and these small recipes will be just right for me.
Thank you – you’re right, it is a bit confusing. One serving of the pie is 659 calories. The “slice” is not the size of a traditional slice of pie. It is a very large serving. I’ve also just clarified this information in the nutrition box so it is more clear.
Hi Joanie,
We love your pecan pie recipe. I use gluten free flour. And we add a couple of tablespoons of chocolate chips. Yummy! We double your recipe and make 8 delicious servings.
I made this yesterday following your video, I noticed that the crust was not coming together and was dry, maybe there wasn’t enough butter to create a softer dough. Later, as I was reviewing the written recipe I noticed you wrote 2 1/2 tbls butter, perhaps this was the amount to be used instead of the 2 tbls you verbally said during the video portion. The crust was harder than normal, but my husband and I both enjoyed it as a pecan bar! Lol
Hi Aileen, I’m glad you both enjoyed it. Honestly, the 1/2 tablespoon of butter doesn’t make much of a difference in the crust. It sounds like the crust wasn’t blended long enough. At minute mark 1:27 in the video on the website, I explain (and show) that when the dough for the crust is first mixed together it will be a little crumbly. When you continue to mix the dough, you can see that it comes together better because the butter softens. At this point, the dough should be pressed into the baking dish. If you press crumbly dough into the baking dish, the crust will not be soft when baked.
Another possibility would be that the size of the baking dish you used may have been larger than the one called for in the recipe. We use a 5×5-inch baking dish that has a base area of 25 square inches. Anything larger will cause you to have a thinner crust.
You didnt answer the question whether to use 2 or use 2 1/2 tbsp butter
The recipe actually uses both amounts – 2 1/2 tablespoons of butter in the crust and 1 tablespoon in the filling. You’ll find those amounts listed separately in the recipe card.
Try pure subbing pure maple syrup for the corn syrup.
Delicious & rich! My husband and I loved it.
I am allergic to things derived from corn (20 plus years) I use use Rice Syrup Or Cane Syrup which is from Cane Molasses. Yes, it tastes different than corn syrup but I & my husband Love it. (I also use Rice Syrup to make Peanut Brittle). Actually my family prefers the taste of Rice Syrup to Corn Syrup in the Peanut Brittle. It is not quite as awesome in Pecan Pie but it is still good. You use these Syrups just like you would corn syrup.
Thank you for the tip, Debra.
Loving the recipes for one person. That way you can only eat so much. Keep them coming. Also loving the crustless version.
Turned out amazing! Loved the shortbread crust!
Heavenly. Only word to describe it❣️
can you do this without the crust ?
Yes, you can.
so how long do you cook the filling without the crust
To make a crustless pecan pie, jump to STEP 7 in the recipe instructions (Make The Pecan Pie Filling). Bake for 30 minutes, remove from the oven to cool on a wire rack for 30 minutes.
You can replace corn syrup with maple syrup and the sugar with coconut sugar. It’s much better much healthier and gives it a rich flavor without being overly sweet.
Joanie, this sounds so good. Could you double this recipe and bake in an 8×8 pan? Would it need to cook longer?
Thank you,
Vickie
The ingredients can be doubled but an 8×8 pan might be a bit large. The filling will be thinner and the baking time should remain the same.
You could try maple syrup for the corn syrup. It is very good in a regular pie recipe, that I have made.
Pecan Pie is my husbands favorite but a regular sized pie is just too much. This size fit the bill. One piece for each of us with no leftovers. Great recipe. Thank you for all the time you put into perfecting your recipes.
Thank you so much, Jean. I’m so glad you both enjoyed the pie.
Excellent recipe. Have made it numerous times and it always turns out great. Thanks for sharing!
I’m so glad you enjoyed the recipe, Colleen. Thank you so much for taking the time to let me know.
Hey Joanie! I love your recipes and use them often. I want to make this Pecan Pie, but once baked how do you store leftovers? Safe on countertop or after baking does it need to be in the fridge?
Thank you for your time!
Thank you, Nancy! Store the baked pecan pie in the refrigerator, cover it loosely and it will stay good for up to 2 days.
Thank you Joanie for your quick response. Happy Thanksgiving!
looks so good will try Thank you
Can honey be substantial fro the corn syrup? Recipe looks amazing.
Hi Mary, I haven’t tested this recipe with any substitutions.
I was going to suggest maple syrup the real kind and maybe honey for consistency. Haven’t tried yet but looked up sub for corn syrup which I will not use.
Do you have a cookbook of your cooking for one recipes? I am single and hate cooking for myself….
Hi Charlotte, Yes we do have a cookbook. You can read more about it here –> https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/ – thank you.
Dear Joanie, I’ve been making your pecan pie since Christmas 2019. Although that is not long, it has been very often! It is the perfect size for hubby and I to share, but it is the most requested dish when our grown sons cone to visit! P.S. They don’t share theirs! Thank goodness I had a growing collection of small Le Crueset mini casserole dishes. Ordered your cookbook and have found many favs in there as well. Keep your Dinner dishes coming, I just double them and have just enough for hubby and me. Great job!
Mary, it makes me so happy to hear that your family is enjoying the pecan pie recipe and I’m so glad you are able to use the dinner recipes for your and your husband. Thank you so much for taking the time to let me know.
Hi, I really want to start making some of your recipes, but I do not have a 5×5″ baking dish and I’m having difficulty finding one. Could you guide me in where I might look. What brand is your dish? Thanks.
Hi Karla, the 5×5 dish that we show in this recipe (and in many of our other recipes) is made by Le Creuset. I believe it may have been discontinued. However, my team and I have been testing our recipes in other dishes and have found two that we love and feel confident recommending. One is a 5-inch dish from CorningWare and the other is a 6.6x5x1.95-inch dish by Sweejar. We link to both of these dishes on our Bakeware page – https://onedishkitchen.com/bakeware-cooking-for-one-kitchen/. We have been able to find these and similarly sized dishes at discount home stores, on Amazon, and sometimes we can find gently used, good quality dishes at local thrift stores.
Goodwill and estate sales are great for finding discontinued dishes. I’ve replenished my Corningware set for 4 to a set for 12 with plates, bowls, saucers and salad plates thru estate sales. My pattern discontinued years ago but, it was a gift from my daughter and I refused to replace it.
Great recipe! We weren’t fans of the crust but the filling was perfect. I did warm the sugars (prevents the grainy texture) then tempered the egg to combine. My husband is very particular about his pecan pie and he gave this a thumbs up! I will try a few of your other crust ideas to find a great match.
I’m happy you enjoyed the pecan pie, thank you for your feedback.
This was AMAZING. I love me a good pecan pie, and this one did not disappoint – it had all of the flavors and textures of one of my favorite desserts in a portion size perfect for just me. I finished it off with a scoop of vanilla ice cream. Thanks for this recipe. It was very easy, and I enjoyed making it as well as eating it!
Hi Joanie
Does it matter if the corn syrup is clear or dark?
Looking forward to trying this recipe today :))
Thanks so much
Robyn
Either kind will work well.
Enjoy!
Joanie
This came right on time! I wanted to try a pecan pie recipe, but I don’t know anyone who likes pecan pie. I didn’t want to make a whole one because it would either go to waste…or go to my waist! The recipe I found had bourbon in it (probably my #1 reason for wanting to try it!). Do you think your recipe would work with a splash (or so) of bourbon?
Polly,
I’m glad you found our recipe and hope you love it! A splash of bourbon would be a great addition!
Joanie
Just made this and boy is it good to have a treat like this without 3/4 of a pie tempting me night and day lol. One thing I have learned though – I need to go shopping for some smaller baking pans. I got rid of all my “just the two of us pans’ when the kids came along. Now all I seem to have is family size pans lol. The pan I used for these was probably a bit bigger than called for – they were almost more like pecan bars – but they were still delicious! Thank you, thank you…..not only for the yummy recipes but also for realizing that not everyone wants or needs to make big batches of everything
Thank you, Jane. I’m so happy you enjoyed the pie. I find small baking dishes at various places around town but my go-to is Amazon. We’ve put together a list of our most used and recommended dish sizes on our store page. This might help in locating some – https://store.onedishkitchen.com/
Thanks for the link – I’ll definitely check it out…..as soon as my youngest (who had to move back home after living out of town for years managed to find a new job back here) moves into his new apartment. For now the “family” size pans are coming in handy again lol
Dollar Tree has some round disposable pans that are the perfect size. Thanks so much for this recipe.
Good evening Joanie,
I hope you are well. I also want to wish all of the people on your site, I hope all of them are well. I wanted to let you know that I made the above recipe and it turned out yummy. Now my next adventure being new to the baking world the Pumpkin Bar Recipe. My question is that because I love coconuts, can I put coconut in the Cream Cheese Frostings. Take care Joanie and to all of you on this site. Respectfully, Sylvia
Hi Sylvia,
Thank you so much for your kind note. Yes, you can put shredded coconut in the frosting. I hope you enjoy the recipe and I’m so happy you loved the pecan pie. Have a wonderful week!
What can I sub for the corn syrup?
Hi Monica,
I’ve only tested this recipe with corn syrup so I can’t recommend any substitution with confidence that it will work.
My family uses a good waffle syrup.
Good evening Joanie,
I just bought my very first toaster oven and I am alone. I would love to know if you have anymore recipes for one person, such as myself. The reason that I am sending this to you. Is that I am knew to baking. I know how to cook except when it comes to baking. Now my question is in the Pecan Pie Filling you say pinch of salt and then in the recipe it shows unsalted butter. Why unsalted butter when the recipe shows pinch of salt. Thank you for taking the time from your busy schedule to read my comment. I will be making this recipe on Thursday. Whenever it is convenient can you respond with an answer. It would be very much appreciated. Respectfully, Sylvia
WHY IS THERE SO MANY CALORIES AND CARBS
Sorry Sue, It IS a pecan pie. Unfortunately not a low calorie dessert 🙂
If I made this with refrigerated pie crust, would I bake the pie crust for the initial 12 minutes the way you do your shortbread crust?
I would recommend following the directions (time and temperature) on the package of pie crust but you should keep an eye on the crust while it is baking, the bake time might be shorter because you’re using a smaller amount.
This. Is. Delicious! This is the perfect size for ME! Pecan pie is my favorite fall recipe BUT my family prefers other desserts. Now, I can make this just for me and not have an entire pie leftover. My jeans thank you, I will not have to buy a bigger size. 🙂
I am getting ready for lunch and now I want dessert. I love pecan pie and the whipped cream looks heavenly.
When my husband went out of town for work and I was craving pecan pie, I turned to this delicious easy recipe for one! This recipe produces a pie that’s just as gorgeous and delicious as it looks in the images on this page. Thank you for yet another terrific recipe!
Hello,
This is an amazing recipe! It is buttery and rich!! I have been looking for a good pecan pie recipe. Do you have a full size pie recipe?
Hi Bridgette, Thank you so much. I’m so happy you enjoyed the recipe. I’m sorry, we don’t have a recipe for a full-size pecan pie.
The recipe doesn’t say how much salt to use in the filling – can you help?
Hi Lynne,
I apologize for the delayed response, I’m traveling at the moment with limited wi-fi. I’ve updated the recipe to note the amount of salt to use in the filling, use just a pinch. Thank you so much for catching that it was left off of the recipe.
Can a regular pie crust cut down to size be used for the pecan pie instead of the one in the recipe? Thank you.
Hi Barbara,
Yes, you can cut a pie crust to the size of the dish and use it instead.
hi! so it was yummy but pretty raw inside even though it looked really done from the outside :/ what do u think happened? i baked it for 30 mins in a ceramic baking dish but i only let it cool for around 10 mins cause i like my dessert straight from the oven, do u think thats what caused the rawness?
Hi Sylvia,
The pie really is best if it cools to room temperature before eating. The custard-type filling sets as it cools. You can check to see if the pie is cooked through by inserting the blade of a knife into the center – if it comes out clean, the pie will be done. Also, I use a 5-inch baking dish for this recipe ( https://amzn.to/2ratBcE – affiliate link ). If your dish was smaller, the pie may have needed to cook a bit longer. Hope this helps.
thank u! after it sets can i warm it b4 i serve it? and if so on what temp and for how long? thanks again 🙂
Hi Sylvia,
You can warm the pie again if you’d like. I would microwave it for about 20 seconds at a time until it’s the temperature you like.
i dont have a microwave 🙁 on what temp would u recommend to warm it up in the oven and for how long? god willing im going to try it again real soon!
If you want to warm the pecan pie in the oven, heat your oven to 200 degrees and set the pie on a baking sheet and place it in the oven until it is warmed through. If the pie was in the refrigerator, it may take 10-20 minutes.
I love this idea! That way I won't have to share any 😉
It looks delicious! Reminds me of my mom's recipe!
YUM! This sounds amazing, and like the worst idea for my hips. 😉
This post gave me all the feels that I actually need to make this for me! lol..My oldest just started college my other 3 still have loads to go before College..but I hope some way that my kids will still come for the Holidays oh I would be so sad.. SEE time to go make that pecan pie!
I love pecans so I am sure this would be something I would enjoy big time. So easy too. I would probably just have this for breakfast 🙂
Oh Yum! My husband is a HUGE pecan pie fan! I’ll have to make this for him!
I love the individual recipe! There are not enough of them! Yummy!
Living in MN I have never really had pecan pie before. I will definitely have to try making this sometime
This sounds so decadent, and I am just glad I don't have to share! Yummy!
This looks like the perfect Fall dessert and I love that it serves one!
xo Brie
These are so cute! Pecan pie is so rich, I don't like keeping a full pie in the house. I'm sure having this would be just enough to satisfy my cravings. =)
I make pecan tassies for two. Recipe makes 10 cookies and satisfies my graving for pecan pie
This is a life changer! So is that pumpkin pie for one dish also! Living far from family also, I don't spend many Thanksgivings with them, so this is a great recipe for me!! Pinning it 🙂
Oh man this could be dangerous, I might just be making this all the time. I had to learn to cut back when all our kids left home.
Oh you are so bad!!! Because this looks so good! Thank you for making this serving for one, because I have a serious self control issue with sweets like this. And I'd probably add chocolate chips to the top – because, chocolate. Why not right?!
This looks great! May I sub corn syrup for maple syrup or honey? Or will not it taste the same?
Hi Joanna,
I haven’t tried using maple syrup or honey in place of corn syrup. The corn syrup holds the pie filling together. If you use maple syrup, I would suggest adding some flour to the filling (maybe a teaspoon?). I really can’t tell you if this would work though. If you do decide to try it, I’d love to know how it turns out.