Little Pecan Pies For Two are a rich, delicious dessert that’s perfect when you don’t want a whole pie around. Each mini pie serves two people (or one, if you’re feeling indulgent).
If you love pecan pie but don’t want an entire pie tempting you, these small tarts are ideal. They’re great for singles, couples, or anyone who wants just a taste of classic pecan pie without overdoing it.
My husband and I often split one of these mini pies. It’s enough to satisfy a sweet craving without leaving us stuffed. I grew up not liking pecan pie because it’s so sweet, but over time I’ve come to enjoy it—especially when it’s served in a modest portion like these.
Scroll down for a printable recipe card at the bottom of the page.
Make the Dough for the Crust
In a large bowl, stir together all-purpose flour and salt. Use a pastry blender (or two forks) to cut in vegetable shortening until the mixture resembles coarse crumbs and the shortening pieces are pea-sized.
Gradually add four teaspoons of very cold water, mixing by hand until the dough comes together and can be formed into a ball.
Tip: If you have a food processor, pulse the flour, salt, and shortening until pea-sized, then drizzle in the cold water while pulsing until the dough forms a ball.
Wrap the dough tightly and refrigerate for 30 minutes while you prepare the filling.
Prepare the Pecan Filling
For the filling, combine one large egg, light corn syrup, packed dark brown sugar, and vanilla extract in a medium bowl. Mix well with a fork until smooth and fully combined. Pecans are added later, so set this mixture aside.
Choose Small Tart or Mini Pie Pans
This recipe works well with two 4½” tart pans with removable bottoms or two miniature pie pans of similar size. Removable-bottom tart pans make it easy to lift the finished tarts for serving.
Form the Pie Crusts
Remove chilled dough from the refrigerator and divide it in half. Roll each piece into a 6″ circle on a lightly floured surface.
Fit each circle into a 4½” tart pan or a mini pie pan, patching any tears. If using tart pans, trim the dough even with the top rim and press it lightly into the crimped edge. If using mini pie pans, crimp or flute the edges to form the crust.
Fill and Bake the Mini Pies
Spread pecan halves evenly across the bottom of each prepared crust, covering as much surface as possible. Carefully pour or spoon the prepared filling over the pecans, filling almost to the top—pecans will rise as the filling is added. You may have a small amount of filling left over.
Place the filled pans on a baking sheet and bake in a preheated 375°F oven for 35–40 minutes, or until a knife inserted in the center comes out clean. The tops should be golden brown and the crust may pull slightly away from the edges. Cool the pies on a wire rack for at least 15 minutes before removing them from tart pans.
Serve and Enjoy
Top each mini pie with whipped cream if desired and serve. These little pecan pies are very sweet and rich, so a small portion goes a long way. Share one between two people for a satisfying dessert without overindulgence.
I hope you enjoy making and sharing these adorable mini pecan pies. They’re a wonderful way to enjoy classic pecan pie flavor without committing to a full-size pie.
Original recipe source: Taste of Home magazine, Feb/Mar 2001 issue, published by Reiman Publications.
Printable Recipe
Rich, small pecan pies that serve two people per mini pie.
- 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
- pecan halves (enough to cover bottom of each tart)
- Stir flour and salt in a medium bowl. Cut in shortening until pea-sized. Add cold water gradually and mix until dough forms a ball. Wrap and refrigerate 30 minutes. Preheat oven to 375°F while chilling.
- Combine egg, corn syrup, brown sugar, and vanilla in a bowl. Mix with a fork until smooth.
- Divide chilled dough in half and roll each to a 6″ circle. Fit into two 4½” tart pans or mini pie pans. Trim and shape edges as needed.
- Arrange pecan halves in the crusts. Carefully pour filling over pecans, filling nearly to the top.
- Bake on a baking sheet at 375°F for 35–40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes before removing from pans.
- Top with whipped cream if desired and serve.
