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Bake a Mini Pecan Pie For One that’s big on flavor but small on size. Perfect for one or two, this easy mini pecan pie recipe features a buttery shortbread crust and rich pecan filling. Say goodbye to leftovers and hello to portion-controlled deliciousness.

A pecan pie is a scrumptious dessert featuring a glorious filling made from sugar, butter, and pecans. This dish is a Southern classic that has won the hearts of dessert lovers everywhere.

If you’re looking for a recipe for pecan pie made without corn syrup, you’ll love our Mini Pecan Pie Without Corn Syrup recipe and also our recipe for a single serving Crustless Pecan Pie. These personal-sized treats offer the classic flavors you love, tailored for single servings.

If you’re organizing a Thanksgiving meal for two, adding this pecan pie would be a great choice.

Why You’ll Love This Pecan Pie Recipe

  • Easy to make: This pecan pie for one recipe is simple to follow, even for beginner bakers.
  • Packed with flavor: The buttery shortbread crust and rich pecan filling are sure to please everyone. This is the same crust used in our Mini Dutch Apple Pie and Small Batch Pumpkin Pie Bars, among other delightful desserts!
  • Perfect for single servings: This recipe makes one individual pecan pie, so it’s the perfect size for one or two people.
  • Versatile: Mini pecan pies can be enjoyed warm or cold, and they can be dressed up with whipped cream, ice cream, or a drizzle of chocolate sauce.
  • Traditional flavor, modern convenience: This recipe uses all the traditional flavors of pecan pie, but it’s baked in a small dish so it’s quick and easy to make.

Check out our other Mini Pie Recipes for more wonderful small pie ideas!

You might like to browse through our single serving Thanksgiving and Christmas recipes.

A forkful of pecan pie baked on a shortbread crust on a burlap cloth.

Ingredients

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

For The Shortbread Crust

  • Butter: Opt for salted butter that’s been softened but still cool to touch. Softening is key for an even dough texture. Let it sit on the counter for 30 minutes prior or use a microwave for 10-15 seconds with caution—make sure the butter does not melt.
  • Sugar: Choose granulated sugar to infuse the crust with the perfect touch of sweetness.
  • Flour: Stick with all-purpose flour for reliable crust texture.
  • Cornstarch: Helps tenderize the crust by softening flour’s proteins, leading to a lighter texture.
  • Salt: Enhances the overall flavor of your crust, rounding out the sweet elements.

For The Pecan Pie Filling

  • Corn syrup: Key for both sweetness and texture, it also prevents sugar from crystallizing while baking. Light or dark works well.
  • Egg: One large egg acts as the binder for the filling, ensuring it sets nicely.
  • Sugar: Granulated sugar intensifies the sweet profile of the pie filling.
  • Salt, butter, and vanilla: These three elements work in harmony to deliver the classic, irresistible pecan pie flavor.
  • Pecans: Undoubtedly the star, giving the pie its unique, nutty essence. If you’ve got leftover pecans, consider using them in a Mini Italian Cream Cake, a bowl of Ambrosia, or a small batch of Brownies.

Recipe Variations

You’ve got options when it comes to shaking up this classic recipe. From ingredient swaps to totally revamped flavors, these twists will give you new ways to enjoy pecan pie.

  • Chocolate Chip Pecan Pie: Add a handful for a chocolatey surprise.
  • Spiced Pecan Pie: A pinch of cinnamon or nutmeg can add warmth.
  • Pecan Pie with Bourbon: Add 1 teaspoon of bourbon to the pecan filling.
  • Caramel Topped Pecan Pie: Consider a caramel drizzle for added decadence.
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How To Make Mini Pecan Pie

For a comprehensive guide on making this recipe, follow the detailed steps below. The ingredient quantities and complete recipe instructions can be found further down in the post.

Making The Shortbread Crust

  1. Cream the Ingredients: Start by blending the softened, salted butter and granulated sugar together until smooth.
  2. Incorporate Dry Components: Add the all-purpose flour, cornstarch, and a pinch of salt into the creamed mixture. Mix until a dough forms.
  3. Prepare the Dish: Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
  4. Bake to Perfection: Place the dish in a preheated oven and bake for 12-15 minutes or until the crust takes on a golden hue.

Creating The Pecan Pie Filling

  1. Blend Ingredients: While your crust is cooling, grab a bowl and mix together corn syrup, a large egg, granulated sugar, salt, melted butter, vanilla extract, and chopped pecans.
  2. Assemble the Pie: Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
  3. Final Bake: Pop the assembled pie back into the oven and bake for an additional 30 minutes.

Expert Tips

  • Preparation is Key: Before starting, make sure you’ve got all your ingredients at hand and review the Ingredient Notes for best results.
  • Corn Syrup Alternatives: If you’re looking to looking to make a pecan pie without corn syrup, we’ve got you covered with a specialized recipe for a corn syrup-free mini pecan pie.
  • Baking Time Matters: Although 30 minutes is the suggested baking time, oven temperatures can differ. Aim for a lightly browned top and a center that’s less set than the edges. The pie will continue to firm up as it cools.
  • Toast for Extra Flavor: For pecan aficionados, toasting the nuts in a 350°F oven for 6-8 minutes can enhance their natural flavors. Wait for them to cool before incorporating them into the pie.

Serving Suggestions

If you’re looking for ways to elevate this mini pecan pie, you’re in the right spot. From topping ideas to complementary drinks, these suggestions will take your pecan pie experience to the next level.

  • Whipped Cream: A dollop can add a light, airy contrast.
  • Vanilla Ice Cream: Melts perfectly over the warm pie.
  • Hot Chocolate: Pairs wonderfully for a cozy dessert time.
  • Coffee: A black cup cuts through the pie’s sweetness.

Frequently Asked Questions

What’s the ideal baking dish size?

For the mini pecan pie, a 5×5-inch baking dish with a base area of 25 square inches is recommended.
Additional Dish Options: You’re not limited to one size. Here are some other baking dish dimensions that work well:
4×6-inch dish
6×6-inch dish (note: this produces a thinner pie)
6-inch round dish
6.5-inch cast iron skillet

Can I freeze pecan pie?

Yes, you can freeze the mini pecan pie. Simply bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap or foil. Place in an airtight container and freeze for up to 3 months.

Is corn syrup a necessary ingredient in pecan pie recipes?

Although corn syrup is traditional, maple syrup can be used as a substitute. Be sure to check out our pecan pie recipe made without corn syrup.

How do I store pecan pie?

For optimal freshness, loosely cover the mini pecan pie and place it in the refrigerator. It’ll keep well for up to 2 days. This method helps maintain the pie’s texture and flavor.

A single serving pecan pie topped with whipped cream and a bite taken out with a fork.

So there you have it, a mini pecan pie that doesn’t skimp on flavor or tradition. Whether you’re dining solo or sharing with a special someone, this recipe truly offers the best pecan pie experience in a single serving size that leaves no room for regret.

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

Explore More Single Serving Pie Delights

If you’re loving the simplicity and satisfaction of our small pecan pie, there’s a whole smorgasbord of single serving pie recipes waiting for you to try:

Nutritional Considerations: Calorie Count In Perspective

Let’s be straightforward—this mini pecan pie isn’t a low-calorie treat. The calorie information provided is calculated through an online nutrition calculator and is based on consuming half of this pie, baked in a 5×5-inch dish.

Remember, a “slice” here equates to a generous portion, much larger than what you’d consider a traditional slice of pecan pie.

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!


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Because you’re worth it

Mini Pecan Pie

4.78 from 71 votes
Prep: 15 minutes
Cook: 45 minutes
Cooling: 2 hours
Total: 3 hours
Servings: 2 servings
This Mini Pecan Pie has all the flavors you love in a classic pecan pie. This single serving dessert is made with a buttery shortbread crust and a rich, pecan filled filling.

Ingredients 
 

For the crust

  • 2 ½ tablespoons salted butter , softened
  • 2 tablespoons sugar
  • ¼ cup all purpose flour
  • 1 tablespoon cornstarch
  • teaspoon salt

For the pecan pie filling

  • ¼ cup corn syrup
  • 1 large egg
  • ¼ cup sugar
  • teaspoon salt
  • 1 tablespoon salted butter , melted
  • ½ teaspoon vanilla extract
  • cup pecan halves

Instructions 

Make the crust

  • Preheat oven to 350 degrees F (177 degrees C).
  • Blend the softened butter and granulated sugar together until smooth in a medium-sized mixing bowl.
  • Add the flour, cornstarch, and salt into the creamed mixture. Mix until a dough forms.
  • Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
  • Place the dish in the preheated oven and bake for 12-15 minutes or until the crust takes on a golden hue.
  • Set aside to cool.

Make the pecan pie filling

  • While the crust is cooling, mix together the corn syrup, egg, sugar, salt, melted butter, and vanilla extract.
  • Stir in the pecans.
  • Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
  • Bake the assembled pie on the center rack of the oven for 30 minutes.
    Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
  • Remove from oven and let the pie cool on wire rack for a 2 hours.

Video

Notes

  • Preparation is Key: Before starting, make sure you’ve got all your ingredients at hand and review the Ingredient Notes for best results.
  • Corn Syrup Alternatives: If you’re looking to skip corn syrup, we’ve got you covered with a specialized recipe for a corn syrup-free mini pecan pie.
  • Baking Time Matters: Although 30 minutes is the suggested baking time, oven temperatures can differ. Aim for a lightly browned top and a center that’s less set than the edges. The pie will continue to firm up as it cools.
  • Toast for Extra Flavor: For pecan aficionados, toasting the nuts in a 350°F oven for 6-8 minutes can enhance their natural flavors. Wait for them to cool before incorporating them into the pie.

Nutrition

Serving: 1serving, Calories: 659kcal, Carbohydrates: 87g, Protein: 6g, Fat: 34g, Saturated Fat: 14g, Cholesterol: 134mg, Sodium: 329mg, Potassium: 98mg, Fiber: 2g, Sugar: 70g, Vitamin A: 730IU, Calcium: 29mg, Iron: 1.5mg

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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Recipe Rating




112 Comments

  1. 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.

  2. 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! 👍

  3. 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

  4. 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.

  5. 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.

    1. 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.

  6. 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