Pecan Pie For 2

9 ingredients
4 steps

Ingredients

  • 2 pie crusts, individual-sized and partially baked
  • 6 1/3 tablespoons granulated sugar (for ease, 1/3 cup plus 1 tablespoon)
  • 1 large egg
  • 1/4 cup corn syrup, I used light corn syrup
  • 1 tablespoon Southern Comfort (please see description) (optional)
  • 2 teaspoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup pecan halves

Directions

  1. 1
    Make sure you have a rack in the center of your oven and preheat to 350°F.
  2. 2
    In a mixing bowl, whisk the sugar, egg, corn syrup, melted butter, vanilla, salt, and bourbon (optional). Mix until everything is well blended.
  3. 3
    Place half of the pecans in each crust. Pour the filling evenly into both crusts. Bake for about 30 minutes, or until the filling is set.
  4. 4
    Note: This recipe assumes you use pie crusts partially baked in a 4 by 1-3/4 inch tart pan or jumbo muffin tin. I made mine in 4 by 1-1/2 inch cake pans. I think next time I make this, if I am pressed for time, I may cut a 6-inch round from refrigerated pie crust and use in my pans to see how it works.

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