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Pecan Pie Recipe For One

This classic single serving pecan pie recipe has all the flavors you love in a pecan pie. With a buttery shortbread crust and a rich, pecan filled filling, this wonderful dessert is perfect by itself or topped with whipped cream.

A mini pecan pie baked in a small red baking dish on top of a burlap cloth

This homemade pecan pie recipe is a scaled down version of a classic holiday dessert. It's perfectly sweet and so easy to make too!

A Mini Pie

If you find yourself celebrating the holidays on a smaller scale, or perhaps you're cooking for just one or two people, you'll be happy to know that you can enjoy one of the best parts of a holiday meal without the burden of leftovers.

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This traditional pecan pie has all the flavors you love in a pecan pie but in a smaller size.

Filled with pecans, the sweet filling rests on a buttery shortbread crust. It can be assembled in minutes and is a dessert I think you'll enjoy making all throughout the year

A forkful of pecan pie baked on a shortbread crust on a burlap cloth

Single Serving Pecan Pie

Pecan pie is one of my favorite pies. This is why I created this single serving pecan pie recipe, so that I can enjoy my pie and not be left with the temptation of leftovers.

The pie is baked in a small baking dish and can technically be enough for two people to enjoy if necessary.

If you're an empty nester or are cooking for one, you'll find this pie to be perfect for you.

You might like to browse through our single serving Thanksgiving and Christmas recipes.

How To Make This Recipe

See recipe box below for ingredient amounts and full recipe instructions.



  • butter
  • sugar
  • all purpose flour
  • cornstarch
  • salt


  • corn syrup
  • egg
  • sugar
  • salt
  • butter 
  • vanilla extract
  • pecans


  1. Make the crust by first creaming together the butter and sugar. Then, mix in the dry ingredients and press the dough into the bottom of a small baking dish. Bake for 12-15 minutes until the crust is golden.
  2. While the crust cools, make the filling by combining the ingredients together and pouring the mixture over the shortbread crust. Bake for 30 minutes.

What To Do With Leftover Ingredients

If you have any ingredients left over from this pecan pie recipe, you might like to consider using them in any of these single serving and small batch recipes:

RELATED: 15 Easy Dessert Recipes For One

A single serving pecan pie topped with whipped cream and a bite taken out with a fork

Other Single Serving Pie Recipes

I bake this mini pecan pie my 5-inch baking dish. It holds about 1.5 cups and has an area of 25 inches. I will sometimes use a dish that's slightly larger, and it works well too. For best results, use a baking dish of a similar size.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

Examples of the dishes used at One Dish Kitchen can be found at our Store page.

Finished Pecan Pie shown in a baking dish

Pecan Pie For One

Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling: 2 hours
Total Time: 3 hours
Course: Dessert
Cuisine: Dessert
Keywords: pecan pie
Servings: 2 servings
Calories: 659kcal
Author: Joanie Zisk



  • 2 1/2 tablespoons softened butter
  • 2 tablespoons sugar
  • 1/4 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt


  • 1/4 cup corn syrup
  • 1 egg
  • 1/4 cup sugar
  • pinch salt
  • 1 tablespoon butter , melted
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pecans

How To Video


  • Preheat oven to 350 degrees F (177 degrees C).
  • In a bowl, cream butter and sugar until light and fluffy.
  • Add flour, cornstarch and salt. mix until combined.
  • Press dough into the bottom of a lightly greased 5-inch baking dish.
  • Bake 12-15 minutes or until light golden.
  • Set aside and prepare filling.
  • Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon.
  • Stir in the pecans.
  • Pour filling over shortbread crust.
  • Bake on center rack of oven for 30 minutes.
  • Remove from oven and let pie cool on wire rack for a 2 hours.


Serving: 1pie | Calories: 659kcal | Carbohydrates: 87g | Protein: 6g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 329mg | Potassium: 98mg | Fiber: 2g | Sugar: 70g | Vitamin A: 730IU | Calcium: 29mg | Iron: 1.5mg

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.

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About The Author

61 thoughts on “Pecan Pie Recipe For One”

  1. 4 stars
    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.

  2. 5 stars
    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!

  3. Hi Joanie
    Does it matter if the corn syrup is clear or dark?
    Looking forward to trying this recipe today :))
    Thanks so much

  4. 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?

    1. Polly,
      I’m glad you found our recipe and hope you love it! A splash of bourbon would be a great addition!


  5. 5 stars
    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

    1. 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://onedishkitchen.com/store/

      1. 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

  6. 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

    1. 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!

      1. Hi Monica,
        I’ve only tested this recipe with corn syrup so I can’t recommend any substitution with confidence that it will work.

  7. 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

    1. 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!

    1. 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?

      1. 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.

  8. 5 stars
    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. 🙂

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