This Mini Pecan Pie has all the flavors you love in a classic pecan pie. This single serving dessert is made with a buttery shortbread crust and a rich, pecan filled filling.
Prep Time15 minutesmins
Cook Time45 minutesmins
Cooling2 hourshrs
Total Time3 hourshrs
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: mini pecan pie, pecan pie, single serving pecan pie, small pecan pie
Blend the softened butter and granulated sugar together until smooth in a medium-sized mixing bowl.
Add the flour, cornstarch, and salt into the creamed mixture. Mix until a dough forms.
Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
Place the dish in the preheated oven and bake for 12-15 minutes or until the crust takes on a golden hue.
Set aside to cool.
Make the pecan pie filling
While the crust is cooling, mix together the corn syrup, egg, sugar, salt, melted butter, and vanilla extract.
Stir in the pecans.
Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
Bake the assembled pie on the center rack of the oven for 30 minutes.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
Remove from oven and let the pie cool on wire rack for a 2 hours.
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Notes
Preparation is Key: Before starting, make sure you’ve got all your ingredients at hand and review the Ingredient Notes for best results.
Corn Syrup Alternatives: If you’re looking to skip corn syrup, we’ve got you covered with a specialized recipe for a corn syrup-free mini pecan pie.
Baking Time Matters: Although 30 minutes is the suggested baking time, oven temperatures can differ. Aim for a lightly browned top and a center that’s less set than the edges. The pie will continue to firm up as it cools.
Toast for Extra Flavor: For pecan aficionados, toasting the nuts in a 350°F oven for 6-8 minutes can enhance their natural flavors. Wait for them to cool before incorporating them into the pie.