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 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: maple pecan pie, mini pecan pie, pecan pie, pecan pie without corn syrup, small pecan pie
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.