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an individual pecan pie with maple syrup in a dish with a fork on the side.
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5 from 17 votes

Mini Pecan Pie Without Corn Syrup

This mini pecan pie is made without corn syrup and sweetened with maple syrup for a rich, caramel-like flavor. Baked in a buttery shortbread crust, the filling is gooey with plenty of crunchy pecans. Perfectly sized for one or two servings.
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 to room temperature
  • 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
US - Metric

Instructions

Make the Crust

  • Preheat the oven to 350° F (177° C).
  • With a hand mixer, beat the butter and sugar on medium speed until blended. Add the 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 for 18–20 minutes, until lightly golden. Remove from the oven and let cool.

Make the Filling

  • In a medium bowl, whisk the egg and sugar until well combined.
  • Whisk in the melted butter, maple syrup, vanilla, flour, and salt.
  • Stir in the pecans.
  • Pour the filling over the cooled crust. Place the baking dish on a rimmed baking sheet to catch spills.
  • Bake for 30–35 minutes, until the top is lightly browned. Remove from the oven and cool on a wire rack. The filling will set as it cools.

Notes

  • Prep Ahead: Gather and measure all ingredients before starting. Review the Ingredient Notes for helpful details.
  • Crustless Pie: For a crustless pecan pie, pour the filling into a 10-ounce ramekin and bake for about 30 minutes.
  • Check Doneness: Bake 30–35 minutes, but keep an eye on it. The edges should be set while the center looks slightly soft. The pie will 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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