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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.
can you do this without the crust ?
Yes, you can.
so how long do you cook the filling without the crust
To make a crustless pecan pie, jump to STEP 7 in the recipe instructions (Make The Pecan Pie Filling). Bake for 30 minutes, remove from the oven to cool on a wire rack for 30 minutes.
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.