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–+ servings
a small crustless pecan pie in a ramekin with a spoon on the side.
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5 from 15 votes

Crustless Pecan Pie For One

This single serving crustless pecan pie skips the crust and bakes in a single ramekin, with a maple-sweetened custard filling and pecans on top. It's an easy dessert made without corn syrup.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
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: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 large egg
  • ¼ cup granulated sugar
  • 1 tablespoon butter - melted and cooled slightly
  • 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.
  • Whisk in the melted butter, maple syrup, vanilla, flour, and salt until fully combined.
  • Place the pecans in the bottom of a 10-ounce ramekin.
  • Pour the filling over the pecans, then set the ramekin on a rimmed baking sheet to catch any spills.
  • Bake for 30 to 35 minutes, until the top is lightly browned. The center will look slightly soft and firms as it cools.
  • Cool on a wire rack for at least 1 hour before serving.

Notes

Use a 10-ounce ramekin. This recipe is measured for a 10-ounce ramekin, about 4 inches across and 1¾ inches deep. A dish that size gives the filling room to set evenly without spilling over as it puffs.
Don't overbake it. In a deep ramekin the filling won't wobble much, so go by how it looks: bake until the top is lightly browned and the edges look set, with the very center still looking a little soft. It firms up as it cools, so pull it while the center still looks soft rather than baking it until it's firm all the way through, which leaves it dry.
Let it cool before digging in. The filling firms up as it rests, so give it at least an hour. It goes from soft to spoonable as it sits.
 
If doubling the recipe, bake in either two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 752kcal | Carbohydrates: 106g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 216mg | Sodium: 459mg | Potassium: 357mg | Fiber: 0.1g | Sugar: 98g | Vitamin A: 620IU | Calcium: 120mg | Iron: 1mg

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