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Pecan Pie for One

Course Dessert
Cuisine American
Keyword dessert for two, holiday dessert, pecan pie bars, small pecan pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 2 servings
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

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.