Pecan Pie for One
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A buttery shortbread crust topped with a classic pecan filling, baked in a 5-inch dish.
Ingredients
Crust
- 2½ tablespoons softened salted butter
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
Filling
- ¼ cup corn syrup
- 1 large egg
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon melted salted butter
- ½ teaspoon vanilla extract
- ⅓ cup pecan halves
Equipment
- mixing bowl
Directions
- Heat the oven to 350°F and butter a 5-inch square baking dish. For the crust, beat the softened butter and 2 tablespoons of sugar until smooth. Mix in the flour, cornstarch, and salt until a soft dough forms.
- Press it evenly into the bottom of the dish. Bake the crust by itself for 12 to 15 minutes, until the edges are barely golden. Let it cool a bit.
- In a bowl, gently stir together the corn syrup, egg, ¼ cup of sugar, salt, melted butter, vanilla, and pecans. Don’t whisk hard; you don’t want bubbles.
- Pour the filling over the crust and bake for 30 minutes, until the center is only slightly jiggly.
- Let it cool on a wire rack for 2 hours to finish setting before cutting.
Nutrition
Serving: 176g | Calories: 685kcal | Carbohydrates: 87g | Protein: 7.7g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 0.8g | Cholesterol: 179mg | Sodium: 529mg | Potassium: 145mg | Fiber: 2.2g | Sugar: 70g | Vitamin A: 813IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup corn syrup counted as light corn syrup, ⅓ cup pecan halves counted as pecans (1.2 g a half). Brands and portions vary, so use it only as an approximation.