Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don’t mind calories)!
Do you love pecan pie, but don’t need to have an ENTIRE PIE sitting around the house, tempting you every single day until it’s gone?
Perhaps you’re single or are a couple, and don’t want a whole pie, but just crave a little taste of delicious pecan pie? These little pecan pies for two might be the recipe you’re looking for!
My husband and I enjoy them, because we can split a small one for a nice dessert. That way we don’t eat enough pecan pie to induce a sugar coma (ha ha), but have enough to satisfy both of us.
Growing up I did not like pecan pie, because it is so rich and decadently sweet. It just so happens I’m married to a guy that LOVES pecan pie, so occasionally I make them now, to make him happy (especially at Thanksgiving). I have now grown to actually enjoy them. Who knew?
Here’s how to make these cute little pecan pies.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Dough For The Crust
Stir together all purpose flour and salt in a large mixing bowl. Use a hand held pastry blender to cut in vegetable shortening until the dough is crumbly and the shortening is reduced to the size of peas.
Gradually add 4 teaspoons of very cold water into the dough, mixing by hand as you add it, until you can shape the dough into a cohesive ball with your hands.
Have a food processor? If you have access to a food processor, it will take a little less time for this step. Pulse flour, salt and shortening together until “pea-sized”, then allow COLD water to drizzle in while pulsing, until mixture comes together in a ball.
Tightly wrap the dough ball and refrigerate it for 30 minutes. While the dough chills, make the pie filling.
Make The Pie Filling
It is really easy to make the filling for these little pies. Place one egg, corn syrup, brown sugar, and vanilla extract in a medium-sized mixing bowl.
Use a fork and mix these ingredients very well, until they’re fully combined. This is the filling for the little pecan pies for two. You will add the pecans (separately) later.
Using Miniature Tart Pans
For this recipe I typically use two, 4½” tart pans with a removable bottom, which I’ve shown below. After baking and cooling, the bottom metal plate can be pressed up from the bottom, separating the tart from the pan for serving.
You can also use two miniature pie pans (same approximate size) to make this recipe. I’ve done both, but typically use the tart pans as my first choice.
Time To Make The Pie Crusts
Remove the chilled pie crust dough from the refrigerator. Divide the dough in half, then roll each piece into a 6″ circle on a lightly floured surface.
Place the pastry dough into two 4½” tart pans or into two miniature pie pans about the same size. Patch any tears in the crust.
If using a tart pan, trim the edges of the dough to fit the top rim of the pan, and press the dough lightly into the crimped edges. If using a miniature pie pan, crimp the top edges, to form the crust.
Fill And Bake The Miniature Pies
Divide the pecan halves on the bottom of each pie crust, covering as much of the bottom crust as possible.
Carefully pour (or spoon) the pie filling over the pecans and into the pie crust, until it’s almost to the top. The pecans will rise in the pan as the filling is added. NOTE: You might have a small amount of pie filling left over.
Cool, Then Serve The Little Pecan Pies For Two
Place the pies on a large baking sheet, and place them into a preheated 375°F. oven, being careful to not spill the filling!
Bake for 35-40 minutes or until a knife inserted into the top comes out clean. The little pies should be nicely browned on the top, and the crust should have very slightly pulled away from the edges.
Cool the little pecan pies for two on a wire rack for at least 15 minutes before removing them out of the tart pans (if using).
Top each of the pies with whipped cream (optional, but yummy!), and serve. Pecan pies are very sweet and rich tasting, so my husband and I typically split one between the two of us. A little bit goes far!
If you want YOUR OWN little bitty pecan pie (and the calories that go with it), then by ALL MEANS… dig in! I know you’ll enjoy every single bite!
I hope you have the opportunity to make these cute little dessert pies, and am confident you’ll enjoy them. They’re delicious!
Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More DESSERT Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious desserts to choose from, including:
- Awesome Pecan Pie
- Cookies n’ Cream Ice Cream
- Apple Shortbread Tart
- Chocolate Crinkle Cookies
- JB’s Best Brownies
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Original recipe source: “Taste of Home” magazine, Feb,/Mar 2001 issue, page 11, published by Reiman Publications.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!
- ½ cup all purpose flour
- ⅛ teaspoon salt
- 3 Tablespoons vegetable shortening
- 4 teaspoons very cold water
- 1 large egg
- ⅓ cup packed dark brown sugar
- ⅓ cup light corn syrup
- ½ teaspoon vanilla extract
Stir flour and salt in medium bowl. Cut in shortening with pastry blender or two forks until shortening is reduced to the size of peas. Slowly add cold water into dough, mixing by hand as it's added, until you can shape dough into a ball. Have a food processor? Pulse flour, salt and shortening until "pea-sized", drizzle COLD water in while pulsing, until mixture comes together in a ball. Wrap dough ball; refrigerate 30 minutes. While chilling, make pie filling and preheat oven to 375℉.
Place egg, corn syrup, brown sugar, and vanilla in a mixing bowl. Use a fork to fully combine these ingredients. Set aside.
Remove chilled dough from refrigerator. Divide in half; roll each piece into a 6" circle on lightly floured surface. Transfer dough into tart pans or miniature pie pans. Patch any tears in the dough. If using tart pan, trim dough even with top rim of the pan. Press dough lightly into the crimped edges. If using mini pie pan, scallop edges, to form a crust.
Divide pecan halves into pans, covering bottom as much as possible. Carefully pour (or spoon) pie filling over pecans (almost to the top of the pie crust).
Carefully place pies on baking sheet and into a 375°F. oven (don't spill the filling). Bake for 35-40 minutes or until knife inserted into the top comes out clean. Pies should be browned on top, and crust should be slightly pulled away from edges. Cool on a wire rack for 15 minutes before removing them from the tart pans.
Top pies with whipped cream (optional, but yummy), and serve. Enjoy!
Here’s one more to pin on your Pinterest boards!
