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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.
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.
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