Crustless Pecan Pie For One

a small crustless pecan pie in a ramekin with a spoon on the side.

5 from 15 votes

This single serving crustless pecan pie is made with maple syrup instead of corn syrup for a rich, natural sweetness. Baked in a small ramekin, it’s filled with crunchy pecans and a smooth, custard-like filling.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: crustless pecan pie, crustless pecan pie without corn syrup, maple pecan pie, mini pecan pie, pecan pie, pecan pie without corn syrup, small pecan pie

Servings: serving

Author: Joanie Zisk

Equipment

10-ounce ramekin

Ingredients

1 large egg
¼ cup granulated sugar
1 tablespoon butter -melted
¼ cup maple syrup
½ teaspoon vanilla extract
1 teaspoon all-purpose flour
⅛ teaspoon salt
¼ cup pecan halves

US - Metric

Instructions

Preheat oven to 350° F (177°C).
In a medium bowl, whisk the egg and sugar until smooth.
Add melted butter, maple syrup, vanilla, flour, and salt; whisk until fully combined.
Place pecans in the bottom of a 10-ounce ramekin.
Pour the filling over the pecans and set the ramekin on a rimmed baking sheet.
Bake 30–35 minutes, until the top is lightly browned.
Transfer to a wire rack and cool for at least 1 hour before serving. The filling will finish setting as it cools.

Notes

Read First: Review the recipe and ingredient notes before starting.
Optional Crust: Use the pie crust from our mini pecan pie recipe and bake in a 4x6-inch or 5x5-inch baking dish.
Don’t Overbake: Bake about 30 minutes, but check early. The edges will set before the center. Remove when the top is lightly browned; it will firm up as it cools.

Nutrition

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