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Best Individual Pecan Pies

This classic southern Pecan Pie is an incredibly delicious pie made with pecans that are baked in a syrupy filling and a flaky buttery crust.

two individual pecan pies on a baking sheet

This small batch recipe makes two ramekin pies and is a great and impressive dessert for two.

Scroll to bottom for printable recipe card.

To read more about the origins of this pie check out this Pecan Pie article.

How to make the Best Pecan Pie:

Preheat the oven to 350 degrees F (180C).

For the Crust:

In a bowl, combine the flour and salt.

Press in the shortening and butter with a pastry blender until crumbly. Click for a pastry blender.

Add water, stirring with a fork until a ball forms.

ball of pastry dough in a bowl

Cut the dough in half and roll out the pastries into two even circles.

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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 Filling:

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

Place the pecans into the bottom of the two pie crusts.

pecans in two pie crusts

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

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.

Allow to cool 5 – 10 minutes before serving.

best pecan pie in two ramekins

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Yield: 2 individual pies

Best Pecan Pie

two individual pecan pies on a baking sheet

This classic Southern Pecan Pie is an incredibly delicious pie made with pecans that are baked in a syrupy filling and a flaky buttery crust.

Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Total Time 50 minutes

Ingredients

For the Crust:

  • 1/3 cup all-purpose flour
  • 1/8 tsp salt
  • 1 Tbsp shortening
  • 1 Tbsp cold butter
  • 1 tsp cold water

For the Filling:

  • 1/2 cup pecan halves (or chopped)
  • 1 egg (beaten)
  • 1/8 cup white granulated sugar
  • 1 Tbsp butter (melted)
  • 1/3 cup dark corn syrup
  • 1/8 tsp ground cinnamon
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (180C).

For the Crust:

  1. In a bowl, combine flour and salt.
  2. Press in shortening and butter with a pastry blender until crumbly. Click for a pastry blender.
  3. Add water, stirring with a fork until a ball forms.
  4. Cut dough in half and roll out pastries into two even circles.
  5. Press onto bottom and up sides of two 7 oz ramekin dishes. Click for 7 oz ramekin dishes.

For the Filling:

  1. In a medium bowl, whisk together beaten egg, sugar, melted butter, dark corn syrup, ground cinnamon and vanilla extract until well combined.
  2. Place pecans into bottom of the two pie crusts.
  3. Pour filling on top of pecans, divided evenly. Add a few more pecans to the tops if desired.
  4. 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.
  5. Allow to cool 5 – 10 minutes before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 653Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 127mgSodium: 351mgCarbohydrates: 74gFiber: 3gSugar: 55gProtein: 8g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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