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Prep 5 mins
Cook 30 mins
Based on Debby Maugans Nakos's Southern Pecan Pie in her Small-Batch Baking book. She gave directions for making a spiked whipped cream, but this pie is so rich and wonderful as it is, I can't imagine it needing a topping. The pecan halves can be found easily and inexpensively in the baking section of your grocery store in 1/2 cup bags. I'm giving the author's option of using bourbon in the pie, but I did not use it myself. Debby recommends Southern Comfort for the pie, but if you use another bourbon, she suggests you might want to add another tablespoon of sugar. For the pie crust recipe/information, please see Pie Crusts for 2, I have also posted.
- 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
- Make sure you have a rack in the center of your oven and preheat to 350°F.
- In a mixing bowl, whisk the sugar, egg, corn syrup, melted butter, vanilla, salt, and bourbon (optional). Mix until everything is well blended.
- 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.
- 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.