These Small Pecan Pies are incredibly delicious made with pecans that are baked in a syrupy filling and a flaky buttery crust.
To read more about the origins of this pie check out this Pecan Pie article.
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Why I love this recipe
This small batch recipe makes two personal single serving sized ramekin pies and is a romantic and impressive dessert for two.
Ingredients
(amounts are listed in the recipe card at the bottom of the post)
For the Crust
all-purpose flour
salt
shortening
cold butter
cold water
For the Filling
pecan halves (or chopped)
egg
white granulated sugar
butter
dark corn syrup
ground cinnamon
vanilla extract
Equipment used for this recipe
How to make American Pecan Pie
Step 1 – Preheat the oven to 350 degrees F.
For the Pie Crust
Step 2 – In a bowl, combine the flour and salt.
Step 3 – Press in the shortening and butter with a pastry blender until crumbly. Click for a pastry blender.
Step 4 – Add water, stirring with a fork until a ball forms.
Step 5 – Cut the dough in half and roll out the pastries into two even circles.
Step 6 – Press the pastry circles onto the bottom and up the sides of two 7 oz ramekin dishes. Click for 7 oz ramekin dishes.
For the Pecan Pie Filling
Step 7 – In a medium bowl, whisk together the beaten egg, sugar, melted butter, dark corn syrup, ground cinnamon and vanilla extract until well combined.
Step 8 – Place the pecans into the bottom of the two pie crusts.
Step 9 – Pour the filling on top of the pecans, divided evenly. Add a few more pecans to the tops if desired.
Step 10 – Place the two ramekins on a baking sheet and bake for about 30 – 35 minutes, or until the middle of the pie is mostly set and not too wiggly. The center will puff up a bit.
Step 11 – Allow to cool 5 – 10 minutes before serving.
Recipe FAQ’s
Pecan Pie must be refrigerated after cooking and cooling to prevent the growth of bacteria. Chill the pies promptly and don’t leave them out at room temperature for more than two hours.
You may also enjoy
- Mini Peach Pies
- Individual Key Lime Pies
- Black Forest Pie
- Mini Key Lime Pie
- Mini Caramel Apple Pies
- Lemon Meringue Pie
- Apple Pie for Two
- Small Pumpkin Pie
Small Pecan Pies
Equipment
Ingredients
For the Crust:
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 1 Tablespoon shortening
- 1 Tablespoon cold butter
- 1 teaspoon cold water
For the Filling:
- ½ cup pecan halves (or chopped)
- 1 egg (beaten)
- ⅛ cup white granulated sugar
- 1 Tablespoon butter (melted)
- ⅓ cup dark corn syrup
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (180C).
For the Crust:
- In a bowl, combine flour and salt.
- Press in shortening and butter with a pastry blender until crumbly. Click for a pastry blender.
- Add water, stirring with a fork until a ball forms.
- Cut dough in half and roll out pastries into two even circles.
- Press onto bottom and up sides of two 7 oz ramekin dishes. Click for 7 oz ramekin dishes.
For the Filling:
- In a medium bowl, whisk together beaten egg, sugar, melted butter, dark corn syrup, ground cinnamon and vanilla extract until well combined.
- Place pecans into bottom of the two pie crusts.
- Pour filling on top of pecans, divided evenly. Add a few more pecans to the tops if desired.
- Place two ramekins on a baking sheet and bake for 30 – 35 minutes, or until middle of pie is mostly set and not too wiggly. The center will puff up a bit.
- Allow to cool 5 – 10 minutes before serving.
Notes
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Patty
Monday 29th of July 2024
Will this recipe work for 2 small pie tins. 5 1/2 inches?
Zona House
Monday 29th of July 2024
Hi Patty, I think that would work fine although I have not tested this recipe in 2 small 5 1/2 inch pans. Good luck and let me know how it goes for you.
Barbara Bailey
Wednesday 26th of January 2022
I like finding small batch recipes. There are only two of us at home. I like the recipe but it didn’t make enough for two. Next time I’ll just fill one ramekin.
Zona
Thursday 27th of January 2022
Hi Barbara, what size ramekin dishes did you use? As you can see from my pics in the post, this recipe made two. Mine are 7 ounce each and measure about 3 inches across. I hope that helps.
Susan
Sunday 26th of September 2021
I would like to use maple syrup in place of the dark corn syrup. Would I use the same amount? Thankyou.
Zona
Sunday 26th of September 2021
Hi Susan, yes you should have no problem using the same amount of maple syrup instead of the corn syrup. Thanks for your question :)
M
Tuesday 29th of December 2020
What can I substitute the shortening with?
peachy
Sunday 11th of April 2021
@M, I would use lard
Zona
Wednesday 30th of December 2020
Hi M, Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe. For this recipe, I would try replacing the 1 Tablespoon of shortening with 1 Tablespoon of extra butter/margarine plus 1/8 teaspoon of butter/margarine in addition to the 1 Tablespoon butter that is already called for. Good luck, let me know how it works out for you :)
Sher
Monday 14th of December 2020
Can these be frozen either before baking or after baking?
Zona
Tuesday 15th of December 2020
Hi Sher, I have not tried freezing these but you should be able to just fine after baking. I would bake the pies as directed, allow to completely cool, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. To thaw the frozen pecan pies, just transfer the pies to the fridge. Leave the pies there to thaw completely before reheating.