Maple Pecan Pie for one (no crust)

 

Are you a person who, like me, lives completely on your own? You might think that things like Pecan Pie are totally off the menu, or that you will have to wait to be invited to someone's home for supper and hope that they are going to serve Pecan Pie for dessert. 

I discovered a delicious recipe for Pecan pie that as sized for one person on a blog called One Dish Kitchen and knew that I had to adapt it for my own use. I love Pecan Pie.

 

 

I can remember way back in the day when I was pregnant for my oldest daughter. I had a young toddler, my husband was away, and I was craving Pecan pie. In those days they had a frozen brand of pecan pies, Mrs. Smith's Pecan Pie.

I picked one up. I had one piece and then I was so afraid that I would totally pig out on the rest of the pie.  I threw it into the bin (sorry folks, I know a terrific waste).  And then to make really sure I wouldn't eat the rest; I dumped something else in the bin on top of it.

Pregnant women have eaten stranger things.

 

I wish that I had had a recipe like this back then. No waste and no having to battle your inner demons as you struggle to keep from eating a whole pie all on your own.

There is also no crust, although I have linked to a single pie crust here on my page in the recipe notes.  Sometimes you just want crust, and I can promise you that this one is incredibly flaky and buttery.

 

Another plus is that there is no corn syrup used in the pie. Say what?  That's right no corn syrup.  Just plain old natural Maple syrup.

And it tastes good.  Oh-so-good. I love maple anything.  Put it into a pie and add some pecans, and I am in heaven! 

 

WHAT YOU NEED TO MAKE MAPLE PECAN PIE FOR ONE

There isn't a long list of ingredients here. Only simple every day ingredients most of us always have in our homes.

• 1 large free-range egg
• 1/4 cup (50g) granulated sugar
• 1 TBS butter, melted
• 1/4 cup (60ml) pure Maple syrup
• 1/2 tsp vanilla extract
• 1 tsp all-purpose plain flour
• pinch salt
• 1/4 cup (30g) shelled pecan halves

 

I use the unbleached organic sugar that you can get at Costco. It is my sugar of choice for baked goods like these. I also only use free-range large eggs. I refuse to support an inhumane industry. I only use eggs from happy hens.

Maple syrup is an excellent substitution for corn syrup and a totally natural ingredient. Unrefined.  Don't use pancake syrup. It is not the same thing.

The teaspoon of flour works to help thicken this beautiful buttery; maple infused filling.

 

I like to toast my nuts first, but this is by no means necessary. I buy big bags of nuts at Costco, and I keep them in the freezer.  I will toast a few cups at a time and keep them stored separately in the freezer ready to use when I need them.

Just spread the nuts out on a large, rimmed baking sheet, and bake them for 8 to 10 minutes at a moderate temperature.  Store in an airtight container. Toasted nuts just taste better in my humble opinion.

 

HOW TO MAKE MAPLE PECAN PIE FOR ONE

Nothing could be easier.  Quick, easy and delicious, this is done in about half an hour.

Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small baking dish/ramekin that will hold 10-ounces (284g) Butter the dish or spray with low fat cooking spray. (I used a small single serving pie dish.)

Whisk the sugar and flour together in a bowl. Whisk in the egg to combine well. Add the melted butter, maple syrup, vanilla and salt. Whisk to combine well. (Whisking the flour together with the sugar first, helps to make sure you don't get any lumps.)

 

Place your pecans inside the bottom of your dish. Pour the egg mixture over top. Place the filled dish onto a baking sheet (in case of spill-over).

Bake in the preheated oven for 25 to 30 minutes until set around the edges. The pie will continue to cook as it cools.

Serve warm, or at room temperature, with or without whipped cream.

 

This was totally rich and decadent.  The perfect dessert for one. I didn't even miss having a crust.  It was sweet and nutty and delicious. Of course, I did add a generous topping of squirty cream on top.

If you are looking for a tasty pie to enjoy during the holidays, then look no further. This tasty Maple Pecan Pie for one fit the bill totally. 

I found it to be a very generous serving of pie as well and dare say that you could actually divide it between two people, and both would be very happy. A taste of something that does your spirit good but doesn't take you too far over the top.

If you are looking for more delectable desserts perfectly sized for one person do check out the following:

DEEP DISH CHOCOLATE COOKIE FOR ONE - Prepare to fall in love with this rich and deliciously moreish deep dish chocolate chip cookie.  Fabulous served warm with a scoop of vanilla ice cream on top! 

SMALL BATCH BAKEWELL BLONDIES - Baked in a loaf tin, with a buttery almond cookie base, topped with rich raspberry preserves, a flaked almond topping and a sweet almond glaze. To. Die. For.

 

Yield: 1

Author: Marie Rayner

Maple Pecan Pie for one (no crust)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

A delectably rich pecan pie, sized just for one person. Baked without a crust, although certainly you could add one if you wished.

Ingredients

• 1 large free-range egg
• 1/4 cup (50g) granulated sugar
• 1 TBS butter, melted
• 1/4 cup (60ml) pure Maple syrup
• 1/2 tsp vanilla extract
• 1 tsp all-purpose plain flour
• pinch salt
• 1/4 cup (30g) shelled pecan halves

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small baking dish/ramekin that will hold 10-ounces (284g) Butter the dish or spray with low fat cooking spray.
2. Whisk the sugar and flour together in a bowl. Whisk in the egg to combine well. Add the melted butter, maple syrup, vanilla and salt. Whisk to combine well.
3. Place your pecans inside the bottom of your dish. Pour the egg mixture over top. Place the filled dish onto a baking sheet (in case of spill-over).
4. Bake in the preheated oven for 25 to 30 minutes until set around the edges. The pie will continue to cook as it cools.
5. Serve warm, or at room temperature, with or without whipped cream.

Notes

If you are wanting to bake this in a crust you can use my small serving crust recipe that can be found here. Line a small pie dish with this (4 - 5-inch dish) with the pastry and pour the filling into it. Proceed as above.

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