This post may contain affiliate links. Please read our disclosure policy.
Enjoy a perfectly portioned pecan pie that’s rich in flavor without the excess! This easy mini pecan pie recipe combines a buttery shortbread crust with a sweet, nutty filling made from sugar, butter, and pecans, offering all the satisfaction of this Southern classic without the worry of leftovers. Ideal for one or two servings, it’s a delightful way to enjoy this timeless dessert in a manageable size.
If you prefer pecan pie without corn syrup, try our Mini Pecan Pie Without Corn Syrup or our single serving Crustless Pecan Pie — both capture the rich, sweet taste you love in a smaller portion. Planning a Thanksgiving meal for two? This personal-sized pecan pie makes a wonderful addition to your holiday table.
Why You’ll Love This Recipe
- Easy to Make: This pecan pie for one is simple and approachable, making it ideal even for beginner bakers.
- Buttery and Rich: With a shortbread crust and a sweet, nutty filling, this mini pie offers a taste that’s both satisfying and familiar. The crust is the same one we use in our Mini Dutch Apple Pie and Small Batch Pumpkin Pie Bars.
- Perfectly Sized: This recipe makes one personal pecan pie—just right for one or two people to enjoy without leftovers.
- Enjoy It Your Way: Whether served warm or cold, this mini pecan pie can be topped with whipped cream, a scoop of ice cream, or a drizzle of caramel.
- Classic Taste, Quick Bake: All the comforting flavors of traditional pecan pie in a small size that’s quick and easy to bake.
For more mini pie ideas, explore our other Mini Pie Recipes or take a look at our single serving Thanksgiving and Christmas recipes.
Ingredients
If you have any ingredients leftover from this mini pecan pie recipe, check out our Leftover Ingredients Recipe Finder.
For The Shortbread Crust
- Butter: Use salted butter that’s softened but still cool to the touch. Let it sit at room temperature for about 30 minutes, or soften it in the microwave for 10–15 seconds, but be careful not to let it melt. This helps create an even dough texture.
- Sugar: Granulated sugar adds just the right touch of sweetness to the crust.
- Flour: All-purpose flour provides the ideal texture for a sturdy crust.
- Cornstarch: This ingredient softens the flour’s proteins, giving the crust a tender, light texture.
- Salt: A pinch of salt enhances the flavor, balancing the sweetness of the crust.
For The Pecan Pie Filling
- Corn Syrup: Essential for sweetness and smooth texture, corn syrup also keeps the sugar from crystallizing during baking. You can use either light or dark corn syrup.
- Egg: One large egg binds the filling, ensuring it sets properly as it bakes.
- Sugar: Granulated sugar deepens the sweetness of the filling.
- Salt, Butter, and Vanilla: Together, these ingredients bring out the classic richness and depth of pecan pie flavor.
- Pecans: The star ingredient, giving the pie its signature nutty taste. If you have extra pecans, try using them in recipes like a Mini Italian Cream Cake, a bowl of Ambrosia, or a small batch of Brownies.
Recipe Variations
There are a few easy ways to switch up this classic recipe! Try these variations for a fresh twist on pecan pie:
- Chocolate Chip Pecan Pie: Toss in a handful of chocolate chips for a hint of chocolate in every bite.
- Spiced Pecan Pie: Add a pinch of cinnamon or nutmeg to the filling for a touch of warmth and spice.
- Pecan Pie with Bourbon: Mix in 1 teaspoon of bourbon to the filling for a subtle kick of flavor.
- Caramel Topped Pecan Pie: Drizzle caramel sauce over the baked pie for an extra layer of richness.
How To Make A Mini Pecan Pie
These step-by-step 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 Shortbread Crust
- In a mixing bowl, blend the softened butter and sugar until smooth, then add the flour, cornstarch, and salt, mixing until a dough forms.
- Press the dough evenly into the bottom of a lightly buttered 5×5 inch baking dish.
- Bake in a preheated oven for 12-15 minutes, or until the crust is golden. Remove from the oven to cool.
Make The Pecan Pie Filling
- As the crust cools, mix the corn syrup, egg, granulated sugar, salt, melted butter, vanilla extract, and chopped pecans in a bowl.
- Pour the filling over the cooled crust, spreading it evenly, then bake for 30 minutes.
Expert Tips
- Get Ready: Before you start, gather all your ingredients and review the Ingredient Notes to ensure everything is clear for smooth preparation.
- Corn Syrup Alternative: If you prefer a corn syrup-free version, try our recipe for a mini pecan pie without corn syrup.
- Watch the Bake Time: Bake for about 30 minutes, but keep an eye on it—ovens vary! Look for a lightly browned top and a center that’s a bit softer than the edges. It will set further as it cools.
- Toast the Pecans: For deeper flavor, toast the pecans at 350°F for 6-8 minutes, then let them cool before adding them to the filling.
Serving Suggestions
If you’d like to add a little something extra to your mini pecan pie, here are a few simple serving ideas:
- Whipped Cream: A dollop of whipped cream adds a light, creamy contrast.
- Vanilla Ice Cream: Perfectly melts over the warm pie for a classic pairing.
- Hot Chocolate: Complements the pie for a warm, comforting dessert.
Frequently Asked Questions
For the mini pecan pie, a 5×5-inch baking dish (with a base area of 25 square inches) is recommended.
Other Dish Options:
You can also use the following dish sizes:
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
Look for a golden crust and a filling that’s mostly set, with the center slightly softer than the edges. The pie will continue to firm up as it cools.
Cover any leftovers and store them in the refrigerator for up to 3 days.
Yes, wrap the cooled pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator and warm before serving, if desired.
More Mini Pie Recipes
If you’re enjoying the ease and flavor of our mini pecan pie, explore these popular individual pie recipes, perfect for when you want a homemade treat without leftovers:
- Dutch Apple Pie: A classic apple pie with a buttery crumb topping, baked to perfection in a small dish.
- Lemon Meringue Pie: A zesty lemon filling topped with light, fluffy meringue—perfect for lemon lovers.
- Pumpkin Pie: A holiday favorite with a creamy, spiced filling that’s ideal for a single serving.
- Key Lime Pie: Tart, refreshing, and balanced with a graham cracker crust, this pie is a taste of the tropics.
- Chocolate Pie: Smooth, rich chocolate filling in a buttery crust, topped with whipped cream for a decadent treat.
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 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).
- In a medium mixing bowl, blend the softened butter and granulated sugar until smooth.
- Add the flour, cornstarch, and salt, mixing until a dough forms.
- Press the dough evenly into the bottom of a 5×5-inch baking dish.
- Bake for 12-15 minutes, or until the crust is golden, then set aside to cool.
Make the pecan pie filling
- While the crust cools, mix the corn syrup, egg, sugar, salt, melted butter, and vanilla extract in a bowl, then stir in the pecans.
- Pour the filling over the cooled crust, spreading it evenly.
- Place the baking dish on a rimmed baking sheet to catch any spills, then bake on the center rack for 30 minutes.
- Remove from the oven and cool on a wire rack for 2 hours before serving.
Notes
- Get Ready: Before you start, gather all your ingredients and review the Ingredient Notes to ensure everything is clear for smooth preparation.
- Corn Syrup Alternative: If you prefer a corn syrup-free version, try our recipe for a mini pecan pie without corn syrup.
- Watch the Bake Time: Bake for about 30 minutes, but keep an eye on it—ovens vary! Look for a lightly browned top and a center that’s a bit softer than the edges. It will set further as it cools.
- Toast the Pecans: For deeper flavor, toast the pecans at 350°F for 6-8 minutes, then let them cool before adding them to the filling.
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.
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.