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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.
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. 🙂