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This mini pecan pie is made without corn syrup and sweetened with maple syrup for a rich, caramel-like flavor. With a buttery shortbread crust, gooey filling, and plenty of crunchy pecans, it’s a perfectly sized dessert for one or two.
Featured Comment
“Thank you so much for this recipe. I made it tonight and my boyfriend and I really enjoyed it! And it’s really easy to make.”
– Nathalie
Why You’ll Love This Recipe
- Naturally Sweetened: Real maple syrup replaces corn syrup, giving you a rich, caramel-deep flavor plus fewer processed ingredients.
- Crunchy & Rich Texture: Toasted pecans and a buttery shortbread crust combine with gooey filling for a satisfying contrast in every bite.
- Dessert for One or Two: A mini-pie version makes it perfect when you want dessert without leftovers.
- Simple to Make: Uses straightforward steps, common ingredients, and minimal prep so you can bake with confidence.
This little pecan pie has a way of making any day feel like a holiday. The maple syrup brings a richness that you just can’t get with corn syrup, and the gooey filling with crisp pecans on top is irresistible.
I make it when I want a dessert that feels classic, comforting, and perfectly sized for a small celebration.
If you enjoy this pecan pie, try our traditional mini pecan pie or our single serving crustless pecan pie and small batch pecan pie bars made without corn syrup for rich, classic flavor. These smaller desserts deliver all the taste of a full pecan pie in perfectly sized portions.
Planning a Thanksgiving meal for two? This pie makes a wonderful addition to your holiday table.
Ingredients
If you have any ingredients leftover from this pecan pie with maple syrup recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: 2 tablespoons total, divided. Use 1 tablespoon softened for the crust and 1 tablespoon melted for the filling. Softened butter should be cool to the touch but easy to press.
- Sugar: Granulated sugar adds sweetness to both the crust and the filling.
- Flour: All-purpose flour provides structure for the crust and helps thicken the filling.
- Cornstarch: Creates a tender, delicate texture in the crust.
- Maple syrup: Replaces corn syrup with natural sweetness and rich flavor. Extra syrup can be used in recipes like mini sweet potato pie, small batch pumpkin spice coffee creamer, or small French toast casserole.
- Vanilla: Adds warm flavor to the filling.
- Salt: A pinch balances the sweetness in both crust and filling.
- Pecans: Shelled pecan halves provide the best flavor and texture.
Recipe Variations
Try these simple variations to give your small maple pecan pie a new flavor or texture.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Chocolate Chip: Stir in a handful of mini chocolate chips for a gooey, chocolatey filling.
- Spiced: Add a pinch of cinnamon, nutmeg, and allspice for warm holiday flavor.
- Coconut: Mix in shredded coconut for a toasted, tropical flavor and extra texture.
How To Make Pecan Pie Without Corn Syrup
These step-by-step photos and instructions help you visualize how to make this individual pecan pie recipe. See the recipe below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C).
- Make the crust: With a hand mixer, beat the butter and sugar on medium speed until blended. Add the flour, cornstarch, and salt, and mix until combined.
- Press the dough evenly into a lightly buttered small baking dish using your fingertips or the back of a spoon.
Pro Tip: A 5×5-inch baking dish (25 square inches) works best. You can also use a 4×6-inch dish (24 square inches), a 6×6-inch dish for a thinner pie, or a 6.5-inch cast iron skillet.
- Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool.
- Make the pecan pie filling: In a medium bowl, whisk the egg and sugar until well combined.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt.
- Stir in the pecans.
- Pour the filling over the cooled crust. Place the baking dish on a rimmed baking sheet to catch spills.
- Bake for 30–35 minutes, until the top is lightly browned. Remove from the oven and cool on a wire rack. The filling will set as it cools.
Pro Tip: Try our small batch whipped cream recipe – it’s extra creamy and perfect to top a small pecan pie.
Expert Tips
- Prep Ahead: Gather and measure all ingredients before starting. Review the Ingredient Notes for helpful details.
- Crustless Pie: For a crustless pecan pie, pour the filling into a 10-ounce ramekin and bake for about 30 minutes.
- Check Doneness: Bake 30–35 minutes, but keep an eye on it. The edges should be set while the center looks slightly soft. The pie will firm up as it cools.
Frequently Asked Questions
For this recipe, we use a 4×6-inch baking dish that has a base area of 24 square inches.
Other alternative baking dishes:
5×5-inch dish
6×6-inch dish (this will yield a thinner pie)
6-inch round dish
6.5-inch cast iron skillet
Yes! This pie can be made a day in advance. Just cool completely, cover, and refrigerate until ready to serve. You can enjoy it cold or warm it up in the oven.
Store any leftover pecan pie covered in the refrigerator for up to 3 days. It’s delicious served cold or warmed up.
Absolutely. Wrap the cooled pie tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving and warm in the oven if desired.
The pie is ready when the top is lightly browned, and the edges are set. The filling should appear slightly soft in the center but will firm up as it cools.
More Mini Pie Recipes
Craving a dessert that’s just the right size? These small pies are perfect for one or twoHere are a few favorites to try:
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:
If you’ve tried this pecan pie without corn syrup 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 it!
Mini Pecan Pie Without Corn Syrup
Equipment
- 5-inch baking dish or use a 4×6-inch baking dish
Ingredients
For the Crust
- 2 ½ tablespoons salted butter -softened to room temperature
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Filling
- 1 large egg
- ¼ cup granulated sugar
- 1 tablespoon salted butter -melted
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt
- ¼ cup pecan halves
Instructions
Make the Crust
- Preheat the oven to 350° F (177° C).
- With a hand mixer, beat the butter and sugar on medium speed until blended. Add the flour, cornstarch, and salt, and mix until combined.
- Press the dough firmly into a lightly buttered 5×5-inch or 4×6-inch baking dish using your fingertips or the back of a spoon.
- Bake for 18–20 minutes, until lightly golden. Remove from the oven and let cool.
Make the Filling
- In a medium bowl, whisk the egg and sugar until well combined.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt.
- Stir in the pecans.
- Pour the filling over the cooled crust. Place the baking dish on a rimmed baking sheet to catch spills.
- Bake for 30–35 minutes, until the top is lightly browned. Remove from the oven and cool on a wire rack. The filling will set as it cools.
Notes
- Prep Ahead: Gather and measure all ingredients before starting. Review the Ingredient Notes for helpful details.
- Crustless Pie: For a crustless pecan pie, pour the filling into a 10-ounce ramekin and bake for about 30 minutes.
- Check Doneness: Bake 30–35 minutes, but keep an eye on it. The edges should be set while the center looks slightly soft. The pie will firm up as it cools.
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.
It’s just 2 of us & my husband is diabetic so we don’t need big servings or a lot of leftovers. This was great, super good as he says. Will definitely be making this again. Will also be trying some other ‘mini’ meals. Thank you so much!
Thank you so much for the recipe for maple syrup pecan pie. I was debating whether or not I could use cane syrup but could not figure out the decrease in sugar. At 2X the recipe all other ingredients match my Karo syrup recipe of 40 years ago and I can happily go ahead as soon as I get my hands on this years batch of cane syrup.
Marge in Louisiana
Your column has been so helpful in cutting down my large recipes for a useable two serving (or four) so I can enjoy without too much left over, but enough to share.
Happy Thanksgiving to you.
Thank you, Marge! I’m thrilled that the maple syrup pecan pie recipe is helpful, especially since it matches so closely with your classic Karo syrup version. It sounds like you’re in for a truly special pie! I’m so glad my recipes make it easy to adjust those family favorites into just the right amount for sharing. Wishing you a wonderful Thanksgiving.
Can this be made with a flax egg? I love not having to use corn syrup!
Thanks.
While I haven’t personally tried making this pie with a flax egg, I do think it’s worth giving it a shot. Flax eggs are a popular substitute for traditional eggs in many recipes, so it could be a viable option here. If you decide to experiment, I’d love to hear how it turns out!