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Satisfy your craving for pecan pie without corn syrup with this Mini Pecan Pie recipe. Designed for one or two people, it fits perfectly in a 5×5 or 4×6-inch baking dish, offering all the delightful flavors of the classic dessert, but without an ingredient some prefer to avoid. This version still delivers the gooey, crunchy, and sweet taste you love, using alternatives like maple syrup to add a unique twist to the flavor profile, leaving you with no holiday food regrets.

If you like this pecan pie recipe, you may also enjoy our traditional Mini Pecan Pie and the inventive, single serving Crustless Pecan Pie made without corn syrup for a pure, rich taste. 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 and if you’ve got Thanksgiving leftovers, you’ve got to try our Thanksgiving Sliders!

Why You’ll Love This Recipe

  • Easy to make: This southern pecan pie 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 at your table.
  • Perfect for single servings: This recipe makes one mini 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.
  • Healthier and more natural: This recipe uses maple syrup instead of corn syrup to sweeten the pie, making it a healthier and more natural option.

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

a partially eaten pecan pie on a silver tray next to a bottle of maple syrup.

Is It Possible To Make Pecan Pie Without Corn Syrup?

This question has flooded my inbox ever since I shared my initial pecan pie recipe. The answer? Absolutely, you can—although the challenge lies in getting the filling to set. Traditionally, corn syrup serves as the bonding agent for the pie. So, the trick to replacing it successfully is to use a blend of maple syrup and a bit of flour. This combo thickens the filling to perfection.

So if you’re on the hunt for an amazing pecan pie without the corn syrup, this is your recipe. Not only is it the best pecan pie you’ll taste, its small size is perfect for serving one or two people.

Ingredients

pecan pie ingredients on a kitchen counter.
  • Butter: For this recipe, you’ll need a total of 2 tablespoons of either salted or unsalted butter. One tablespoon of softened butter is required for the shortbread crust. Softened butter should be cool but yield to gentle pressure. Leave it on the counter for about 30 minutes to reach the right consistency. The remaining tablespoon of butter should be melted for the filling.
  • Sugar: Both the crust and filling call for granulated sugar to add the perfect sweetness.
  • Flour: All-purpose flour is key for the crust’s structure and for thickening the filling. If you’re going gluten-free, opt for King Arthur Gluten Free Measure For Measure Flour as an alternative.
  • Cornstarch: This is what gives the shortbread crust its delicate texture, making it both structured and soft.
  • Maple syrup: Traditionally, pecan pie relies on corn syrup for its structure. However, if you’re seeking a cleaner, unrefined option, maple syrup combined with a little flour works wonders. If you need an alternative, agave nectar can be used, although maple syrup remains my top pick. Consider using leftover maple syrup in a mini Sweet Potato Pie or French Toast Casserole.
  • Vanilla: A dash of pure vanilla extract enhances the overall flavor of the filling.
  • Salt: A pinch is all you need to balance the sweetness in both the crust and the filling.
  • Pecans: Go for shelled pecan halves to be the star of your pie.

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.

Recipe Variations

Want to switch things up a bit? Whether you’re looking for a gluten-free option or just want to add a personal twist to your small pecan pie, these recipe variations offer something for everyone.

  • Gluten-Free Pecan Pie Crust: Switch out the all-purpose flour for a ready-made gluten-free flour mix.
  • Chocolate Chip Pecan Pie: Stir a handful of mini chocolate chips into the pecan filling before baking. The melted chocolate lends an irresistible, gooey richness.
  • Spiced Pecan Pie: Add a sprinkle of cinnamon, nutmeg, and a dash of allspice to your pie filling for a holiday-spiced twist that adds warmth and complexity to each bite.
  • Coconut Addition: Mix in shredded coconut into the pecan filling for a tropical spin. The coconut will toast as the pie bakes, adding an extra layer of texture and flavor.
  • Pecan Pie Bars: Turn your corn syrup-free pecan pie into convenient bars! Line your baking dish with parchment paper, allowing for some overhang on the sides for easy lifting later. Prepare the shortbread crust and press it firmly into the bottom of the dish, then bake as directed. For the filling, opt for 1/4 cup of chopped pecans instead of whole pecan halves. Pour this modified filling over the pre-baked crust and bake for an additional 30-35 minutes. Once cooled, simply lift the pie out of the dish by the parchment paper and cut into bar-sized squares.
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How To Make This Pecan Pie Recipe Without Corn Syrup

These step-by-step photos and instructions help you visualize how to make a pecan pie without corn syrup. See the recipe below for ingredient amounts and full recipe instructions.

  1. Preheat the oven to 350° F (177° C).
  2. Make the crust: Using a hand mixer, mix the butter and sugar together on medium speed until well blended. Add the flour, cornstarch, and salt and mix until combined.
shortbread cookie batter in a mixing bowl.
  1. Press the dough firmly into a lightly buttered small baking dish using your fingertips or the back of a spoon.

Pro Tip: Use a 5×5-inch baking dish  that has a base area of 25 square inches. You can also use a 4×6-inch baking dish with a base area of 24 square inches or a 6×6-inch dish which will yield a thinner pie (and may cook more quickly). You can even use a 6.5-inch cast iron skillet.

pressing lemon bars crust into a small baking dish.
Shown: Crust being pressed into a 5×5-inch baking dish
  1. Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
a crust in a small baking dish on a kitchen counter.
Shown: Crust baked in a 4×6-inch baking dish
  1. Make the pecan pie filling: In a medium-sized mixing bowl, whisk together the egg and sugar until well mixed.
  2. Whisk in the melted butter, maple syrup, vanilla, flour, and salt until combined.
pecan pie filling without pecans in a mixing bowl.
  1. Stir in the pecans.
pecan pie filling in a mixing bowl.
  1. Pour the pecan pie filling over the crust and place the baking dish on a rimmed baking sheet to catch any possible spills.
an unbaked pecan pie on a rimmed baking sheet.
  1. Bake for 30-35 minutes, or until the top is lightly browned. Remove the finished pie from the oven and place it on a wire rack to cool. The filling will continue to set as it cools.
a small pecan pie in a red rectangular baking dish on a rimmed baking sheet.

Pro Tip: You may like to add homemade whipped cream to your pie. Feel free to use our easy small batch whipped cream recipe – it’s extra creamy and perfect to top a small pecan pie.

Expert Tips

  • Prepare Before Baking: Before you start making your pie, ensure you have all your ingredients on hand. Take a few minutes to review the Ingredient Notes section for any specifics.
  • Opt for a Crustless Version: If you prefer a crustless pecan pie, simply make the filling and pour it into a 10-ounce ramekin. Bake it for 30 minutes, and you’re good to go.
  • Mind the Baking Time: The recommended baking time for this maple pecan pie is 30 minutes. However, ovens can differ. Aim for a center that’s less firm than the edges and perhaps even appears a bit underdone. Once the top turns lightly brown, it’s time to take the pie out. It will continue to firm up as it cools.

Serving Suggestions

From sides to beverages, making your mini pecan pie a well-rounded affair is easy. You can pair it with:

  • A Scoop of Vanilla Ice Cream: One classic way to serve your pecan pie is with a scoop of premium vanilla ice cream. The cool, creamy texture contrasts beautifully with the pie’s warm, gooey center.
  • Whipped Cream with a Twist: Create homemade whipped cream infused with a pinch of cinnamon for an extra-special touch.
  • Caramel Drizzle: Add a swirl of caramel sauce over the pie before serving. The added layer of sweetness harmonizes with the pie’s rich, nutty profile.
  • Coffee Pairing: A cup of dark-roast coffee or a spiced latte can be the perfect beverage to accompany this dessert, enhancing the deep, complex flavors of the pie.

Frequently Asked Questions

What size baking dish should I use?

For this small pecan pie 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

These baking dishes can be viewed on our Store page.

How can I make a gluten-free pecan pie?

Use a gluten-free all-purpose flour substitute. I use King Arthur, Measure for Measure Gluten-Free Flour.

How do I store pecan pie?

Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Can I toast pecans for a pecan pie?

Absolutely. Place the pecans in a dry skillet over medium heat and cook for 2-3 minutes, stirring frequently so they don’t burn. Let the pecans cool before adding them to the filling.

What creates the gooey texture in pecan pie?

The gooey interior of this Southern-style pecan pie is crafted from a blend of butter, sugar, maple syrup, flour, and an egg. These ingredients meld together during baking to form a luscious, sugary custard layer beneath the surface. As the pie bakes, the pecans naturally float to the top, creating a delightful contrast with the gooey layer below.

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.

Finished pecan pie in red and white baking dish.

Best Single Serving Pie Recipes You’ll Love

Looking for desserts for one or two that won’t leave you with a week’s worth of leftovers? You’re in the right place! Browse through a few of our easy mini pie recipes to find your next indulgence.

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!


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Because you’re worth it

Mini Pecan Pie Without Corn Syrup

5 from 16 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 2 servings
A rich mini pecan pie made without corn syrup is perfect for one or two people. Filled with pecans, the maple filling rests on a buttery shortbread crust. Easy to make and incredibly delicious!

Equipment

Ingredients 
 

For the crust

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

Instructions 

Make the crust

  • Preheat the oven to 350° F (177° C).
  • Using an electric hand mixer, mix together butter and sugar in a medium-sized bowl until well blended. Add 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 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool, about 20 minutes.

Make the filling

  • In a medium-sized mixing bowl, whisk together the egg and sugar until well mixed.
  • Add the melted butter, maple syrup, vanilla, flour, and salt and whisk until combined.
  • Stir in the pecans.
  • Pour the pecan pie filling over the crust and place the baking dish on a rimmed baking sheet to catch any possible spills.
  • Bake for 30-35 minutes, or until the top is lightly browned. Remove the finished pie from the oven and place it on a wire rack to cool. The filling will continue to set as it cools.

Notes

  • Prepare Before Baking: Before you start making your pie, ensure you have all your ingredients on hand. Take a few minutes to review the Ingredient Notes section for any specifics.
  • Opt for a Crustless Version: If you prefer a crustless pecan pie, simply make the filling and pour it into a 10-ounce ramekin. Bake it for 30 minutes, and you’re good to go.
  • Mind the Baking Time: The recommended baking time for this maple pecan pie is 30 minutes. However, ovens can differ. Aim for a center that’s less firm than the edges and perhaps even appears a bit underdone. Once the top turns lightly brown, it’s time to take the pie out. It will continue to firm up as it cools.

Nutrition

Serving: 1serving, Calories: 591kcal, Carbohydrates: 83g, Protein: 5g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 488mg, Potassium: 150mg, Fiber: 0.5g, Sugar: 61g, Vitamin A: 747IU, Calcium: 67mg, Iron: 1mg

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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16 Comments

    1. 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!