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Bake a Mini Pecan Pie For One that’s big on flavor but small on size. Perfect for one or two, this easy mini pecan pie recipe features a buttery shortbread crust and rich pecan filling. Say goodbye to leftovers and hello to portion-controlled deliciousness.
A pecan pie is a scrumptious dessert featuring a glorious filling made from sugar, butter, and pecans. This dish is a Southern classic that has won the hearts of dessert lovers everywhere.
If you’re looking for a recipe for pecan pie made without corn syrup, you’ll love our Mini Pecan Pie Without Corn Syrup recipe and also our recipe for a single serving Crustless Pecan Pie. These personal-sized treats offer the classic flavors you love, tailored for single servings.
If you’re organizing a Thanksgiving meal for two, adding this pecan pie would be a great choice.
Table of Contents
Why You’ll Love This Pecan Pie Recipe
- Easy to make: This pecan pie for one recipe is simple to follow, even for beginner bakers.
- Packed with flavor: The buttery shortbread crust and rich pecan filling are sure to please everyone. This is the same crust used in our Mini Dutch Apple Pie and Small Batch Pumpkin Pie Bars, among other delightful desserts!
- Perfect for single servings: This recipe makes one individual pecan pie, so it’s the perfect size for one or two people.
- Versatile: Mini pecan pies can be enjoyed warm or cold, and they can be dressed up with whipped cream, ice cream, or a drizzle of chocolate sauce.
- Traditional flavor, modern convenience: This recipe uses all the traditional flavors of pecan pie, but it’s baked in a small dish so it’s quick and easy to make.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
You might like to browse through our single serving Thanksgiving and Christmas recipes.
Ingredients
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.
For The Shortbread Crust
- Butter: Opt for salted butter that’s been softened but still cool to touch. Softening is key for an even dough texture. Let it sit on the counter for 30 minutes prior or use a microwave for 10-15 seconds with caution—make sure the butter does not melt.
- Sugar: Choose granulated sugar to infuse the crust with the perfect touch of sweetness.
- Flour: Stick with all-purpose flour for reliable crust texture.
- Cornstarch: Helps tenderize the crust by softening flour’s proteins, leading to a lighter texture.
- Salt: Enhances the overall flavor of your crust, rounding out the sweet elements.
For The Pecan Pie Filling
- Corn syrup: Key for both sweetness and texture, it also prevents sugar from crystallizing while baking. Light or dark works well.
- Egg: One large egg acts as the binder for the filling, ensuring it sets nicely.
- Sugar: Granulated sugar intensifies the sweet profile of the pie filling.
- Salt, butter, and vanilla: These three elements work in harmony to deliver the classic, irresistible pecan pie flavor.
- Pecans: Undoubtedly the star, giving the pie its unique, nutty essence. If you’ve got leftover pecans, consider using them in a Mini Italian Cream Cake, a bowl of Ambrosia, or a small batch of Brownies.
Recipe Variations
You’ve got options when it comes to shaking up this classic recipe. From ingredient swaps to totally revamped flavors, these twists will give you new ways to enjoy pecan pie.
- Chocolate Chip Pecan Pie: Add a handful for a chocolatey surprise.
- Spiced Pecan Pie: A pinch of cinnamon or nutmeg can add warmth.
- Pecan Pie with Bourbon: Add 1 teaspoon of bourbon to the pecan filling.
- Caramel Topped Pecan Pie: Consider a caramel drizzle for added decadence.
How To Make Mini Pecan Pie
For a comprehensive guide on making this recipe, follow the detailed steps below. The ingredient quantities and complete recipe instructions can be found further down in the post.
Making The Shortbread Crust
- Cream the Ingredients: Start by blending the softened, salted butter and granulated sugar together until smooth.
- Incorporate Dry Components: Add the all-purpose flour, cornstarch, and a pinch of salt into the creamed mixture. Mix until a dough forms.
- Prepare the Dish: Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
- Bake to Perfection: Place the dish in a preheated oven and bake for 12-15 minutes or until the crust takes on a golden hue.
Creating The Pecan Pie Filling
- Blend Ingredients: While your crust is cooling, grab a bowl and mix together corn syrup, a large egg, granulated sugar, salt, melted butter, vanilla extract, and chopped pecans.
- Assemble the Pie: Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
- Final Bake: Pop the assembled pie back into the oven and bake for an additional 30 minutes.
Expert Tips
- Preparation is Key: Before starting, make sure you’ve got all your ingredients at hand and review the Ingredient Notes for best results.
- Corn Syrup Alternatives: If you’re looking to looking to make a pecan pie without corn syrup, we’ve got you covered with a specialized recipe for a corn syrup-free mini pecan pie.
- Baking Time Matters: Although 30 minutes is the suggested baking time, oven temperatures can differ. Aim for a lightly browned top and a center that’s less set than the edges. The pie will continue to firm up as it cools.
- Toast for Extra Flavor: For pecan aficionados, toasting the nuts in a 350°F oven for 6-8 minutes can enhance their natural flavors. Wait for them to cool before incorporating them into the pie.
Serving Suggestions
If you’re looking for ways to elevate this mini pecan pie, you’re in the right spot. From topping ideas to complementary drinks, these suggestions will take your pecan pie experience to the next level.
- Whipped Cream: A dollop can add a light, airy contrast.
- Vanilla Ice Cream: Melts perfectly over the warm pie.
- Hot Chocolate: Pairs wonderfully for a cozy dessert time.
- Coffee: A black cup cuts through the pie’s sweetness.
Frequently Asked Questions
For the mini pecan pie, a 5×5-inch baking dish with a base area of 25 square inches is recommended.
Additional Dish Options: You’re not limited to one size. Here are some other baking dish dimensions that work well:
4×6-inch dish
6×6-inch dish (note: this produces a thinner pie)
6-inch round dish
6.5-inch cast iron skillet
Yes, you can freeze the mini pecan pie. Simply bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap or foil. Place in an airtight container and freeze for up to 3 months.
Although corn syrup is traditional, maple syrup can be used as a substitute. Be sure to check out our pecan pie recipe made without corn syrup.
For optimal freshness, loosely cover the mini pecan pie and place it in the refrigerator. It’ll keep well for up to 2 days. This method helps maintain the pie’s texture and flavor.
So there you have it, a mini pecan pie that doesn’t skimp on flavor or tradition. Whether you’re dining solo or sharing with a special someone, this recipe truly offers the best pecan pie experience in a single serving size that leaves no room for regret.
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
Explore More Single Serving Pie Delights
If you’re loving the simplicity and satisfaction of our small pecan pie, there’s a whole smorgasbord of single serving pie recipes waiting for you to try:
Nutritional Considerations: Calorie Count In Perspective
Let’s be straightforward—this mini pecan pie isn’t a low-calorie treat. The calorie information provided is calculated through an online nutrition calculator and is based on consuming half of this pie, baked in a 5×5-inch dish.
Remember, a “slice” here equates to a generous portion, much larger than what you’d consider a traditional slice of pecan pie.
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
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 pecan pie 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).
- Blend the softened butter and granulated sugar together until smooth in a medium-sized mixing bowl.
- Add the flour, cornstarch, and salt into the creamed mixture. Mix until a dough forms.
- Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
- Place the dish in the preheated oven and bake for 12-15 minutes or until the crust takes on a golden hue.
- Set aside to cool.
Make the pecan pie filling
- While the crust is cooling, mix together the corn syrup, egg, sugar, salt, melted butter, and vanilla extract.
- Stir in the pecans.
- Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
- Bake the assembled pie on the center rack of the oven for 30 minutes.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Remove from oven and let the pie cool on wire rack for a 2 hours.
Video
Notes
- Preparation is Key: Before starting, make sure you’ve got all your ingredients at hand and review the Ingredient Notes for best results.
- Corn Syrup Alternatives: If you’re looking to skip corn syrup, we’ve got you covered with a specialized recipe for a corn syrup-free mini pecan pie.
- Baking Time Matters: Although 30 minutes is the suggested baking time, oven temperatures can differ. Aim for a lightly browned top and a center that’s less set than the edges. The pie will continue to firm up as it cools.
- Toast for Extra Flavor: For pecan aficionados, toasting the nuts in a 350°F oven for 6-8 minutes can enhance their natural flavors. Wait for them to cool before incorporating them into the pie.
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.
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
Hello Sylvia,
I’m so glad you found our website. We have hundreds of single serving recipes and I hope you find many new recipes to try here. Click here to browse through all of our recipes – https://onedishkitchen.com/
As for the pecan pie, I use salted butter and also add a pinch of extra salt. I’ll change that in the recipe notes.
Thank you for your email and I hope you enjoy the pecan pie. Please let me know how you liked it and have a great week!
Joanie
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.