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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.
Thank you for sharing your one person dishes!
This is a great recipe fior one or two servings,
I’m not sure why people change a recipe and then complain about the recipe not turning out, and then say they would never try it again.
I say, follow a tried and true recipe and be successful and then if you want to change it up, then do so.
This recipe turned out perfectly! My granddaughter had picked up pecans from the playground of her preschool and decided she wanted to make pecan pie! This was just the right size and that crust was fabulous! Cookie and pie all in one bite! Thank you so much for this recipe! 👍
Could you make this in an 8″ pie dish?
If you double the ingredients, the pie can be baked in an 8-inch round cake pan or a 9 x 5-inch loaf pan.
Use maple syrup instead of corn syrup and a teaspoon of molasses
Yes, very similar to our Pecan Pie recipe made without corn syrup: https://onedishkitchen.com/pecan-pie-without-corn-syrup/
Imitation honey (sugar free) can be substituted for corn syrup It is same consistency and works well for me since I have diabetics in my family. It can be purchased on ebay
What part we could eat tasted good. I hated it because she had just come from the city out to my house and head fettuccine for lunch and that was supposed to be her desert. Oh my bad.
Well, I tried the one dish cotton pie and all I had was an 8 x 8 and I’m sure it was too big I guess I didn’t read all the directions but I made it for my granddaughter. She came over from college and it looks real pretty at the end, but I didn’t have enough go at the bottom, and evidently it got too hard in the oven. The only part we could eat was just a little bit in the middle didn’t have much texture in the middle at all so I’ve been crunching on it. She said it tasted good for the part she could eat first time was a failure, so I guess I’ll have to try again with a smaller dish didn’t have any 5 inch ones so of course it’s my failure not yours so I may give it another chance it did taste good for the part we could eat but it was like a pecan crunch which had Burnt sides. I have to soak my dish. I did everything correctly except for the size of the dish. All I had saved was the video and it look like it the size that I was using but my bad.
Hi Sandra, the size of the baking dish definitely matters. An 8×8-inch dish is way too big which is why the pie was so thin and crunchy. We recommend using a 5×5-inch dish or a 4×6-inch dish which is mentioned in the video and throughout the recipe post.
Definitely going to try this recipe. All the kids are gone and my husband is not fond of pecan pie.
Pretty good. It should read Pecan Pie for Two though as you say it’s 2 servings at 659 calories (each?) I have a hard time this would be over 1,200 calories for one pie. Anyway, I made this with brown sugar and melted ingredients together first in microwave. Beat the egg separately, then added a little filling to it to temper the egg and then added back to filling ingredients. I also added rum extract. Delicious and easy. I may try this again subbing low carb ingredients. Thanks