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Mini Pecan Pie for Two is perfect for when you are celebrating small. Made with a shortbread crust this small batch pecan pie has all the sweet and salty flavor and texture of a full size classic pecan pie.
Easy Individual Pecan Pie
Pecan pie is a must around our house for Thanksgiving and Christmas. These mini pecan pies are perfect if you are celebrating small or if you only have a couple of pecan pie lovers and don’t want to make an entire pie.
This recipe for small batch mini pies starts with a shortbread crust.
Shortbread Crust Ingredients
- Flour. All purpose flour
- Butter. I use salted butter but if you use unsalted just add a little more salt. Butter can be slightly softened but not room temperature.
- Powdered Sugar. This helps give shortbread a nice tender texture
- Vanilla.
- Baking Powder
How to Make Shortbread Crust
- Combine all your ingredients into a bowl.
- Cut butter into tablespoon size.
- Use a pastry blender or a fork to combine ingredients. The dough will seem dry but it will come together. I use my hands to bring it together but don’t over handle it, you don’t want it to get too soft.
- Divide pie dough in half and press each half into one small pie tin.
- Press into the bottom and up the sides.
- Bake at 350 degrees F. for 8 minutes or until it is lightly browned. It will puff up in the middle, just poke it with a fork when you remove it from the oven and it will deflate.
- Stir up pie filling.
Pecan Pie Filling Ingredients
- Sugar. I use granulated sugar but for a richer, deeper flavor you can use brown sugar.
- Corn Syrup. Light syrup is what I usually use but you could also use dark corn syrup for a deeper flavor.
- Butter. I always use salted butter but if you are using unsalted, just add in a pinch of salt more.
- Egg
- Vanilla Extract
- Pecans. I think pecan halves look prettier but you could also use chopped pecans.
How to Make Pecan Pie
- Mix together melted butter and corn syrup.
- Add in sugar, salt, vanilla, egg and pecans.
- Divide the mixture between the two baked pie crusts.
- Return pies to the 350 degree F. oven and bake for 25-30 minutes.
- Allow to cool completely.
Frequently Asked Questions
Can I use a pastry crust instead for mini pecan pie?
This pecan pie would be delicious with a pastry crust too. You can use my perfect pie crust recipe. Cut the recipe in half and only make one pie crust or make the full recipe and freeze one crust for later.
Is there a substitute for corn syrup?
As far as I know, there is not. The corn syrup helps give the pecan pie it’s amazing texture and allows the pie filling to set up.
Can I make one larger pie with this recipe?
If you want to make a full size pecan pie use my pecan pie recipe.
Why is my pecan pie runny?
If it is runny, it is most likely underbaked. Cover it with foil and return it to the oven for 12-14 minutes.
How to tell if the pie is done?
The best way to check the pie for doneness is by pressing the pecans with a spoon and see if they jump back. If it does, the pecan pie is ready, and it shouldn’t be runny.
The pie will continue to set up as it cools.
Tips and Tricks
- Keep any leftover mini pecan pie in airtight container in the refrigerator. Because of the egg in it, it should be kept refrigerated.
- To freeze pecan pie, cool the pie completely and wrap it tightly with plastic wrap or foil. Put it into a freezer safe zipper plastic bag and then freeze for up to 3 months. When you are ready to enjoy it, thaw in the refrigerator overnight and then bring to room temperature before eating. It is a great make a head pie and will keep in the refrigerator for 2-3 days.
What to Serve with Pecan Pie?
Mini pecan pie is a pretty sweet pie so it can be served all by itself but you can also dress it up with some whipped cream or even some vanilla ice cream.
Other favorite recipes include:
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Mini Pecan Pie for Two
Ingredients
Shortbread Crust
- 1/2 cup butter
- 1 cup flour plus 2 Tbsp
- 4 1/2 Tbsp powdered sugar
- 3/4 tsp vanilla
- 1/4 tsp baking powder
Pecan Pie Filling
- 1/8 cup butter melted
- 1/4 cup light corn syrup
- 1/3 cup sugar
- pinch of salt
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup pecan halves
Instructions
Shortbread Crust
- Combine butter, flour, powdered sugar, vanilla and baking powder.
- Use a fork or pastry blender to combine or use your hands.
- Divide dough in half and press each half into a mini pie tin, pressing into the bottoms and up the sides of the pan.
- Bake at 350 degrees F for 8 minutes.
Pecan Pie Filling
- Combine melted butter and corn syrup.
- Add in sugar, salt, vanilla, egg and pecans.
- Pour evenly into the two pie pans.
- Bake at 350 degrees F for 25-30 minutes.
- Allow pie to cool completely.
- Keep refrigerated until ready to serve.
Tips & Notes:
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Nutrition Facts:
Chelsa Clofer says
Great recipe!
*note: Maple syrup is a great substitute for corn syrup
Janet Fowler says
Pie was delish. The crust came together nicely but there was a little too much of it. Probably could have made 3 pies with that amount. Filling was so good. Thank you for this recipe. Love being able to make small sized desserts since there’s just two of us