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Mini Pecan Pie

This recipe is excellent for this time of year's classic comforting flavours using the modern convenience of smaller bakeware. Put a rimmed baking sheet under the baking dish in case the pie bubbles over, and you need to catch possible spills!




  • 2 1/2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt

Pie Filling

  • 1/4 cup corn syrup, light or dark
  • 1 large egg
  • 1/4 cup sugar
  • 1 tablespoon salted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pecan halves



  1. Preheat oven to 350 degrees F.
  2. Blend the softened butter and granulated sugar until smooth in a medium-sized mixing bowl.
  3. Add the flour, cornstarch, and salt to the creamed mixture. Mix until a dough forms.
  4. Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
  5. Place the dish in the oven and bake for 12-15 minutes or until the crust becomes golden.
  6. Set aside to cool while you make the filling.

Pie Filling

  1. While the crust is cooling, mix the corn syrup, egg, sugar, salt, melted butter, and vanilla extract.
  2. Stir in the pecans.

Assemble and Serve 

  1. Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
  2. Bake the assembled pie on the centre rack of the oven for 30 minutes.
  3. Remove from oven and let the pie cool on a wire rack for about 2 hours. Place the baking dish on a rimmed baking sheet to catch any possible spills. Enjoy!

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