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Small Pecan Pies

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.

Best Pecan Pies in two ramekin dishes.
Best Pecan Pie 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.

ball of pastry dough in a bowl.

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.

pastry dough pressed into a ramekin.

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.

pecan pie filling whisked in a bowl.

Step 8 – Place the pecans into the bottom of the two pie crusts.

pecans in 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.

pie filling poured over pecans in pie crust inside a ramekin.
Ramekin Pecan Pie

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.

American Pecan Pie in two individual single serving sized ramekins on a baking sheet.
American Pecan Pie

Recipe FAQ’s

Does pecan pie have to be refrigerated?

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.

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two individual pecan pies on a baking sheet

Small Pecan Pies

These Small Pecan Pies are incredibly delicious made with pecans that are baked in a syrupy filling and a flaky buttery crust.

4.33 from 62 votes
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Total Time 50 minutes
Course Dessert
Cuisine Southern
Servings 2 individual pies
Calories 648 kcal

Ingredients

For the Crust:

  • cup all-purpose flour
  • 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)
  • cup white granulated sugar
  • 1 Tablespoon butter (melted)
  • cup dark corn syrup
  • 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

See recipe post for process photos.

Nutrition

Serving: 1Calories: 648kcalCarbohydrates: 76gProtein: 7gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 112mgSodium: 356mgPotassium: 184mgFiber: 3gSugar: 58gVitamin A: 483IUVitamin C: 0.3mgCalcium: 48mgIron: 2mg
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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!

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4.33 from 62 votes (62 ratings without comment)
Recipe Rating




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.