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a mini pecan pie next to a beige napkin and a silver container of syrup
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5 from 16 votes

Mini Pecan Pie Without Corn Syrup

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: maple pecan pie, mini pecan pie, pecan pie, pecan pie without corn syrup, small pecan pie
Servings: 2 servings
Author: Joanie Zisk

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 5x5-inch or 4x6-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

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