This post may contain affiliate links. Please read our disclosure policy.
Enjoy the rich flavors of pecan pie without the corn syrup in this Mini Pecan Pie recipe. Perfectly sized for one or two servings, this pie bakes up beautifully in a small dish, bringing you all the classic textures—gooey filling, crunchy pecans, and a hint of sweetness—with a touch of maple syrup for a unique twist. It’s a wonderful way to enjoy that holiday favorite, no compromises needed!
If you love this pecan pie, you might also enjoy our traditional Mini Pecan Pie or the single serving Crustless Pecan Pie made without corn syrup for a pure, rich flavor. These personal-sized desserts bring all the classic flavors you crave, sized just right.
Planning a Thanksgiving meal for two? This pecan pie is a delightful choice to complete your holiday spread. And don’t miss out on our Thanksgiving Sliders—perfect for using up those delicious leftovers!
Why You’ll Love This Recipe
- Simple to Make: This pecan pie recipe is easy to follow, so you can enjoy it without fuss.
- Big on Flavor: With a buttery shortbread crust and a rich pecan filling, this pie delivers satisfying flavors in every bite.
- Perfectly Sized: Made for one or two servings, this mini pie is ideal when you don’t need a full-sized dessert.
- Enjoy it Your Way: Serve this mini pecan pie warm or cold, and try it with whipped cream, ice cream, or even a drizzle of caramel.
- Sweetened Naturally: Using maple syrup instead of corn syrup, this recipe gives you a deliciously natural option without sacrificing any of the sweetness.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Pecan Pie Without Corn Syrup
You don’t need corn syrup to make a delicious pecan pie! In this recipe, maple syrup and a touch of flour work together to create a perfectly thickened filling. The result is a rich, gooey pecan pie that’s just the right size for one or two servings, delivering all the classic flavor you love.
Ingredients
If you have any ingredients leftover from this pecan pie with maple syrup recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: This recipe uses a total of 2 tablespoons of butter, either salted or unsalted. For the crust, you’ll need 1 tablespoon of softened butter. Softened butter should feel cool but easily yield to light pressure; leave it out for about 30 minutes to reach this consistency. The remaining tablespoon should be melted for the filling.
- Sugar: Granulated sugar is used in both the crust and filling to bring just the right amount of sweetness.
- Flour: All-purpose flour provides structure to the crust and thickens the filling. For a gluten-free option, try using King Arthur Gluten Free Measure For Measure Flour.
- Cornstarch: Cornstarch gives the shortbread crust a tender, delicate texture.
- Maple syrup: Instead of corn syrup, this recipe uses maple syrup for a more natural sweetness and rich flavor. If needed, agave nectar can work as a substitute, though maple syrup is preferred. Any extra maple syrup is great in recipes like mini Sweet Potato Pie or French Toast Casserole.
- Vanilla: A touch of pure vanilla extract enhances the flavor of the filling.
- Salt: Just a pinch balances the sweetness in both the crust and filling.
- Pecans: Use shelled pecan halves for the best texture and flavor in your pie.
Recipe Variations
Looking to mix things up? Here are a few ways to put a unique spin on this corn syrup-free mini pecan pie:
- Gluten-Free Pecan Pie Crust: Switch out the all-purpose flour for a ready-made gluten-free flour mix.
- Chocolate Chip Pecan Pie: Add a handful of mini chocolate chips to the filling for an extra layer of gooey, chocolatey richness.
- Spiced Pecan Pie: Add a pinch of cinnamon, nutmeg, and a dash of allspice to the filling for a warm, holiday-inspired flavor.
- Coconut Pecan Pie: Stir in some shredded coconut for a tropical twist. As the pie bakes, the coconut will toast, bringing a lovely flavor and texture.
- Pecan Pie Bars: Turn this recipe into easy-to-serve bars! Line your baking dish with parchment paper, leaving a bit of overhang for lifting. Make a shortbread crust, press it into the dish, and pre-bake. For the filling, use 1/4 cup of chopped pecans instead of pecan halves, pour over the crust, and bake for 30-35 minutes. Once cooled, lift out the pie by the parchment and cut into squares.
How To Make A Pecan Pie Without Corn Syrup
These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350° F (177° C).
- 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.
- 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.
- Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
- Make the pecan pie filling: In a medium-sized mixing bowl, whisk together the egg and sugar until well mixed.
- Whisk in the melted butter, maple syrup, vanilla, flour, and salt 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.
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
- Gather Ingredients First: Before you begin, take a moment to gather all your ingredients and review the Ingredient Notes for any specific details you’ll need.
- Crustless Option: Prefer a crustless pecan pie? Just prepare the filling and pour it into a 10-ounce ramekin. Bake for 30 minutes, and enjoy!
- 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
Serve your mini pecan pie with one of these delicious options:
- Vanilla Ice Cream: A scoop of vanilla ice cream is a perfect match for pecan pie. The cool, creamy texture pairs wonderfully with the warm, gooey filling.
- Cinnamon Whipped Cream: Top with homemade whipped cream and a hint of cinnamon for a cozy, flavorful twist.
- Caramel Drizzle: Add a light drizzle of caramel sauce over each slice for an extra layer of sweetness that complements the pie’s rich, nutty flavors.
Frequently Asked Questions
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
Yes! This mini pecan 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.
While maple syrup adds a unique flavor, agave nectar can be used as an alternative. Keep in mind, the taste will vary slightly.
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 mini pies are perfect for one or two, so you can enjoy a homemade treat without extra leftovers. Here are a few favorites to try:
- Pumpkin Pie: A smooth, spiced filling in a flaky crust, giving you all the flavors of fall in a perfectly portioned pie.
- Cherry Pie: Bursting with juicy cherries and a hint of sweetness, this pie brings summer to your table any time of year.
- Sweet Potato Pie: Creamy, rich, and lightly spiced—this sweet potato pie is a comforting dessert for any season.
- Coconut Cream Pie: A dreamy, creamy coconut filling topped with whipped cream, all nestled in a buttery crust.
- Blueberry Pie: Made with fresh or frozen blueberries, this pie has a sweet, tangy filling with a hint of lemon.
- Dutch Apple Pie: Packed with tender apples and topped with a crumbly streusel, this pie is all about that perfect blend of texture and flavor.
- Lemon Meringue Pie: A bright lemony filling with a fluffy meringue topping makes this pie refreshingly indulgent.
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
- 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).
- In a medium-sized bowl, use an electric hand mixer to blend the butter and sugar until smooth. Add the flour, cornstarch, and salt, mixing 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 the crust is lightly golden. Remove from the oven and let it cool for about 20 minutes.
Make the filling
- While the crust cools, prepare the filling. In a medium-sized mixing bowl, whisk together the egg and sugar until well combined. Add the melted butter, maple syrup, vanilla, flour, and salt, and whisk until smooth. Stir in the pecans.
- Pour the filling over the cooled crust. Place the baking dish on a rimmed baking sheet to catch any spills.
- Bake for 30-35 minutes, or until the top is lightly browned. Remove from the oven and set the pie on a wire rack to cool completely. The filling will continue to firm up as it cools.
Notes
- Gather Ingredients First: Before you begin, take a moment to gather all your ingredients and review the Ingredient Notes for any specific details you’ll need.
- Crustless Option: Prefer a crustless pecan pie? Just prepare the filling and pour it into a 10-ounce ramekin. Bake for 30 minutes, and enjoy!
- Watch the Baking Time: This maple pecan pie typically takes about 30 minutes to bake, but oven temperatures can vary. Look for a center that’s slightly less firm than the edges and may even appear a little underdone. Once the top is lightly browned, remove the pie—it will continue to set 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.
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!